This Thanksgiving, I’m coordinating a gluten-free meal, since two of our guests adhere to a gluten-free diet.
I would say that of all the dietary restrictions, gluten-free can be one of the hardest to shop for. Gluten can be hidden in so many things that you wouldn’t even think of! Fortunately, because of the increased number of people eating a gluten-free diet, there are many products labeled as such. Unfortunately, those products usually come with a larger price tag.
That got me to wondering, would someone on a gluten-free diet be able to join me on my quest to reduce bread wrapper waste by baking or buying homemade bread? It seems that for someone on such a diet, this would make sense. Not only for environmental reasons, but also to save money.
Sure enough, a quick Internet search brought me to a nice sampling of gluten-free bread recipes. As I read through the ingredients, however, it seemed that these might be hard to find. Most of the recipes xanthem gum. Other ingredients called for include: almond meal or flour, brown rice flour, millet flour, potato starch, sorghum flour, or tapioca starch or flour. Many of the recipes called for several of these specialty ingredients. A few recipes suggested using a gluten-free all-purpose flour mix.
So here’s a question for my readers. If you’ve ever made gluten-free bread, what tips do you have for finding these specialty ingredients?