Come and Get It—Gluten Free!

Field editor Peggy Gwillim’s delectable gluten-free meal in the June/July issue includes Grilled Burgers, Strawberry Spinach Salad, Slow-Cooked Bean Medley and Almond Chocolate Cake.

While we chatted for the article, Peggy talked more about things she’s learned on her way to a gluten-free diet. Here are some of her comments:

"I’d always added a little flour to my hamburger mixture and switched to gluten-free flour when I was diagnosed with celiac disease. I learned that many gluten-free products are a bit different from your usual ingredients. I had to experiment with how much flour to add so the hamburger patties would hold together while they cook. At first, I didn’t add enough, and we ended up with hamburger crumbles.

"The most challenging aspect of gluten-free cooking—especially baking—is that a combination of several gluten-free flours (such as rice flour, potato flour, bean flour, corn flour, teff flour, sorghum flour, quinoa flour, etc.) are necessary to accomplish a desired consistency. Adding xanthan gum helps create the illusion of gluten to the mixture. Wheat flour can not be replicated in the gluten- free world, but there are a lot of gluten-free foods that look and taste fantastic!

"By experimenting, I’ve been fairly successful at modifying many of our family’s favorite recipes. For example, I have a two Christmas cake recipes that no one even realizes are now gluten-free. Friends and family are always watching for gluten-free recipes and ingredients for me, which is very much appreciated.

"Many commercially prepared foods that might appear to be gluten-free are off limits for me. I always read ingredient contents carefully, because what was once safe may now contain gluten, due to changing recipes and processing. Worcestershire sauce is one example. I was glad to find a gluten-free version for this seasoning.

"I’m delighted that there’s now a Gluten-Free Zone group at tasteofhome.com! Thank goodness for the internet! Other resources I find helpful are glutenfreegirl.blogspot.com by Shauna James Ahern; Bob’s Red Mill (bobsredmill.com) for gluten-free products; celiaclife.com; birdshillenterprises.com; Canadian Celiac Association (celiac.ca); and American Celiac Society/Celiac Sprue Association (csaceliacs.org)."