Where To Begin? Flour?

Yesterday, I decided the first real step needed to take to work on adulting while being gluten-free is to understand what is/contains gluten and all the different types of flour. This last month I have looked at recipes online, in cookbooks and received from friends. The biggest issue is how many different flours are used. Yes a recipe might only call for one flour, but which kind. Or some recipes call for a blend that the creator has developed themselves. Which brands of flour taste good, are some certified gluten-free or made where cross-contamination could be an issue. It is extremely overwhelming. 

What I am looking to do, and if successful will post is a chart of the different gluten-free flours and the information I can find on them. Since I think sourcing is important there will be a list at the bottom. Sadly some sources will be easier to verify/trust than others but one needs to start somewhere! 

If there are any suggestions, I'd greatly appreciate where to start looking!

I'm also interested in finding out all the different ways that gluten products can be shown on food labels in the United States. If I ever get a handle on the US information, or can return to traveling abroad, I'll take a look into other countries requirements. But need to focus first on what pertains or effects my ability to eat.

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