How does a newly diagnosed gluten-free diet needing person find the best reference for their new diet? Guidance on the Gluten-Free Diet is accessible, almost too accessible.
There are blogs, recipes galore, podcasts, videos and cookbooks.
Finding a reference book can be problematic, especially when you don’t know what to ask about or what to ask for to improve your health.
I encourage newly diagnosed people to find their ideal resources. So when Bob’s Red Mill reached out, sending Everyday Gluten-Free Cookbook to review , I was thrilled.
I tell them to look for certified gluten-free manufacturers, for people who have been cooking this way for at least a year, for writers who talk about the chemistry of gluten-free baking. Those people have done the work to be safe and healthy.
Companies like Bob’s Red Mill, with their dedicated gluten-free facility. The one where every grain brought in is tested before being ground into lovely fluffy flours.
Join us for September 25th from 5pm PST to 5:30pm PST for a fast paced half hour of questions, answers, stories and fun, all about that treat from Mexico- Amaranth
You can watch right here or click through to Google+ in order to be able to ask questions.
Best of all, One lucky viewer will win the entire line of grains, a $50 value.
Yes, you can get them gluten-free, they will happily substitute for the Kamut, Spelt and Farro. I know this is a different way to bring information to you but it will be such fun. Best of all, if you can’t make it to the Hangout live, it will be able to be viewed right here permanently.
If you have questions and don’t have a Google+ account, leave them as comments here. We will answer just as many as we can manage in the time we have.
For more inspiration click on through to these satisfying treats:
YES, I know that farro is an ancient wheat. Yes, I know that us gluten-free folks can’t eat it.
However, I’m hosting the Grains of Discovery events for Bob’s Red Mill.
So these wheat-based recipes will be on my site, pass them along to your gluten loving friends.
And if you want to make these anyway, substitute quinoa, sorghum or short grain brown rice for the farro. Make sure to cook the quinoa/rice first, then add the dressings.
These Grains of Discovery are ancient grains that are nutritional powerhouses brought together for you by Bob’s Red Mill, sponsor of these Hangouts on Air.
Each week we will be talking about one of the grains in depth with a panel of talented bloggers who know how feed you right.