Many people live a gluten-free lifestyle for health purposes typically stemming from a gluten allergy or Celiac disease. However, there are others who decide to ditch gluten for personal or preferential reasons. Whichever group you fall under, The Healthy Path Foundation shares three important tips to help ensure your new cooking restrictions are executed smoothly:
Get educated. Before you start to cook or bake, be sure to perform research on what gluten is along with the various ingredients that do and do not contain gluten. There are a few obvious ones, but there are also some less obvious culprits like beer and soy sauce. Read food labels to ensure there isn’t any gluten hiding within the products you buy.
Prevent cross-contamination. Keep all of your ingredients, utensils, pots and pans, prep surfaces, and small appliances separate if you are cooking or have ever cooked with both gluten and gluten-free products. Even the smallest bit of gluten residue from the toaster or the cutting board can have an effect on someone with a gluten sensitivity.
Have fun with flavor. Unfortunately, gluten-free grains tend to be a bit heavy which means that they can often lack in the flavor department. Choose spices and sauces (that lack gluten, of course) to add to your meal to make it taste. Hummus, guacamole, and salsa are three great ways to include flavor while providing substance to your meal.