Last month I shared here on Healthy Eats that we discovered my daughter is gluten intolerant, and so for nearly a year I have been navigating the new waters of gluten-free living in our house. Since then I have been asked many questions by gluten-free folks wondering everything from whether going gluten-free has made a difference in my daughter’s life (answer is yes, like night and day) to wanting tips on going gluten-free or accommodating gluten-free guests.
I’ll back up and tell you that my initial response to gluten-free cooking was to head straight into my arsenal of recipes (and luckily, I have a lot of them) and start the swapping — corn starch for dredging, gluten-free flour blends for baking flour, tamari instead of soy sauce. While this wasn’t a bad start, it was ignoring an obvious solution, which is my number No. 1 tip for gluten-free neophytes: Start out making foods that are just naturally gluten-free.
If you focus on whole foods that you are in charge of cooking, this is surprisingly easy: think fresh vegetables, fresh fish and meats, herbs, fruit, quinoa and brown rice. Stick with foods you already know how to make (don’t get me started …read more