TITLE

Gluten-Free Menus

AUTHOR(S)
Rubin, Karen Wilk
PUB. DATE
March 2006
SOURCE
FoodService Director;3/15/2006, Vol. 19 Issue 3, p19
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article presents tips on gluten-free cooking to address gluten intolerance. For baking, replace one cup of wheat flour with: 7/8-cup white or brown rice flour, buckwheat flour or sorghum flour; or 3/4-cup potato starch flour or garbanzo flour; or 1/2-cup soy flour plus one-half cup potato starch flour; or one cup corn flour or tapioca flour. Sift flours before mixing dry ingredients. Combine different flours for better taste and texture.
ACCESSION #
20250023

 

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