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November 6, 2015

When gluten has to go

Good news for anyone with celiac disease, gluten sensitivity or wheat allergies. Wholesome! offers a complete Carol Kicinski book photo large fileline of organic, gluten-free sweeteners.Equally asgreat are the gluten-free recipes available in the Wholesome! recipe library. Leading culinary experts from across the nation contribute to the collection, including author and TV chef Carol Kicinski.

Carol offers practical advice in three areas for cooking and eating gluten-free. First, she suggests that if youre new to the topic, start with recipes that are naturally gluten-free. You dont have to learn all about flour substitutions, for instance, to make an excellent meringue or fruity dessert.

Another tip she passes along is the idea of expanding a master recipe with creative variations. Carol makes the same gluten-free chocolate flourless berry cake in as many as 10 different ways berry, caramel, Mexican chocolate and more. Each variation makes it seem like a completely different cake. Its a recipe everyone loves and can help new cooks get the basics down.

Gluten-Free Flours

And flours? Here, your gluten-free options have never been better. For pastries or cookies, Carol often uses a finely ground rice flour. As a substitute for whole wheat flour, she looks to sorghum or millet. Nearly all pre-packaged gluten-free flours include some form of starch tapioca, potato, corn to give it stickiness, and many serve as cup-for-cup replacements for wheat flour.

Gluten Free Chocolate Pecan Chess Pie

This holiday season, a go-to dessert for any get-together is Carols Gluten-Free Chocolate Pecan Chess Pie. It comes together in a hurry with a gluten-free pie crust you can find in the freezer section of your grocery store, and its a dessert everyone loves.

If gluten needs to go in your cooking, the transition might be smoother than you think. Its definitely delicious, with a full range of gluten-free, organic sweeteners from Wholesome!