|Gluten-free lasagna & Gluten-free brownies|
Start with reading labels to make sure the product does not contain gluten.
- Look for gluten! (Captain Obvious)
- Avoid wheat, barley or rye.
- Avoid malt flavoring it's made from barley.
- Sometimes gluten is hidden in other ingredients so it's best to go with certified gluten-free products if you can. *not always necessary
- Cooking with whole foods eliminates having to worry over ingredients for example fresh sweet potatoes instead of canned.
- Avoid processed and marinated meats.
- For more detailed information about ingredients click here.
Keep all gluten containing foods separated from non gluten foods.
- Use separate utensils.
- Don't double dip.
- Keep counter tops clean.
- Don't hold bread over a gluten-free dish.
- Keep gluten-free dishes on opposite ends of the table or counter.
- Always wash pots, pans and dishes thoroughly between cooking and baking.
- Use fresh condiments that have not been dipped into with a bread knife, squeeze bottles are good.
Most recipes can be made gluten-free! You don't have to have special ingredients for everything. There are a few things you need to switch. These products are readily available at most grocery stores.
- Use gluten-free pasta.
- Use gluten-free flour.
- Use gluten-free bread crumbs or bread.
Most other foods are already gluten-free as long as you don't contaminate them! When serving a large crowd it's best for gluten-free guest to be served first to prevent cross contamination.