Just in time for holidays! Cookies, pies, fruit cakes, and gingerbread houses, oh my—it’s Gluten-free Baking Week, from December 18 to 24, 2016.
If you or someone in your family are gluten free due to a food allergy or food sensitivity, Alicia Woodward, Editor and Chief at Gluten Free & More Magazine assures us that gluten-free baking goes far beyond the typical white rice flour, potato starch, and tapioca starch flour combination. Watch the video to discover an array of gluten-free, healthy flour alternatives to the often nutritionally void and empty carbohydrate “white flours” that can contribute to obesity and type II diabetes. Instead, take a cue from the experts at Gluten Free & More Magazine and add these nutrient dense whole grain flours to your holiday baking. Chickpea, quinoa, amaranth, millet and more gluten-free flours exist for almost any baked recipe and vary in texture and taste…
