Archive for January, 2010

JK Gourmet Finely Ground Almond Flour

January 30th, 2010 by Jean Duane


If you haven’t tried JK Gourmet’s finely ground almond flour, consider trying it today. It is wonderful. It can be added to baked recipes to fortify the nutrients, or used instead of bread crumbs in meat loaf or added into stuffing. It tastes wonderful and is finely ground. Add 1/4 cup to your favorite cookie […]

Pregelatinized Starch NF ? Does the Medicine You Take Contain Gluten?

January 26th, 2010 by Jean Duane


It is hard to describe the FRUSTRATION one has when following a strict diet, with care and thought given to virtually every mouthful of food consumed, only to wake up with a reaction ? and knowing it will get worse before it gets better. Yep, the same reaction as ?before? is back again. It means […]

Benefits of Slow Cooking

January 17th, 2010 by Jean Duane


I was demonstrating a dairy-free (gluten-free) Cream of Celery Soup at Whole Foods in my monthly cooking class at the Tamarac Square store in Denver. Before arriving, I made the soup at home. This has been a good practice for a few reasons ? the recipe and methods are fresh in my mind, so I […]

Observations and Notes on Xanthan Gum

January 8th, 2010 by Jean Duane


Xanthan Gum, according to the label is made from the outer layer of a tiny inactive bacterium call Xanthomonas Campestris. It is the binder commonly used by food processors and in gluten-free baking. If you read food labels, you?ll see it is in many foods. I?m developing a pancake made of nut meal, because I […]