10 Best Cities Around The World Gluten Free Day 1 OF 2

Today I will list the ten best cities to eat gluten free.  They are from around the world.

1.  Cape Town-  South Africa is so diverse and boasts a wide variety of gluten free cuisine. Their diet is centered around meat with vegetables and fruit, so basically gluten free.  It also specializes in seafood. 

2.  Cochin, India-  Most of South Indian cuisine is gluten free by default, because their food is often rice and fish.  They also eat appam, which is a pancake made from rice flour and coconut milk.

Day 3 Of 3 Gluten Free Flours

Last day of gluten free flours, their names and uses.

1.  Nut Flour-  Pick any nut and grind it into fine powder.  That is what nut flours are.They are dense and high in protein, cannot be substituted in equal amounts of flour.They can be used to replace a portion for protein and taste, however tend to be pricey.

2.  Potato Starch Flour-  This is made from ground potatoes, a fine white powder of a flour.  It is used in cakes and baked goods. 

Day 2 Of 3 Gluten Free Flours

Today I will go over some of the different types of gluten free flour and
their uses.  Be sure to check the labels of any flours to make sure
they say gluten free.
Different types of gluten free flours
1.  Amaranth Flour- This is a protein rich flour from the seeds of the
amaranth plant.

Celiac Awareness Month- Gluten Free Flours Day 1 OF 3

I will spend this  month of May educating and spreading awareness of Celiac
disease. There will be daily tips and information on this disease.
Today I will go over a few different flour options. 

Working with gluten free flour in baking is not as easy as swapping an equal
amount of a gluten free flour with regular flour.  Some flours provide
protein, some texture, and some taste.  It can be tricky to come up with
the perfect mixture.  With everyone jumping on the gluten free wagon
there are some premixed flour blends now available making baking
a bit easier. 
Flours to avoid- Bulgur, durum, einkorn, semolina, spelt, triticale and
kamut.  These are all a form of wheat.
Oats may be ok, but is grown next to wheat, my suggestion is to look
for gluten free oats.  There are many gluten free flours to chose from.
I will go over them, over the next few days.

Gluten Free Food Labeling Day 2 Of 2

Understanding Gluten Free Labeling and how the FDA defines it.
FDA defined the terms "gluten free", "no gluten"' and "without gluten"
listed on food products.  Foods that contain these labels have to
meet the requirements of the gluten free regulation.  Foods bearing
a gluten free claim must, contain less than 20- parts per million of gluten.
This level is the lowest that can be reliabley detected in foods. A food
 that is labeled as gluten free but fails to meet this requirement
is subject to regulatory action by the FDA.

The FDA's regulation applies to all foods and beverages except, meat
poultry, and certain egg products.  It also excludes most alcoholic
beverages.

The FDA also encourages the resturant industry to ensure its use of the
gluten free label is consistent with the federal regulations.
www.fda.gov

Gluten Free Food Labeling Day 1 Of 2

May is Celiac awareness month.  There is an estimated 3 million
Americans who suffer from this disease.  Celiac is an autoimmune
disorder that damages the small intestine.  It is triggered by
ingesting a protein called gluten, found in wheat, rye and barley.
For those who suffer with this disease, identifying gluten free
food is critical.

In August of 2013, the FDA issued a regulation that standardized
what is gluten free and who can put it on their label.
This new regulation ensures that gluten free food products
are consistent and reliable.

May Is Celiac Awareness Month