Gluten-Free Simplicity

Useful Info, Tasty Anecdotes and Simple Recipes for Attaining Gluten-Free Simplicity

Posts Tagged ‘Recipes’

Chef Willy’s Basic Gluten-Free Cooking tips

Posted by nepeht on November 14, 2008

  This is an evolving Document.  Please be patient as it is constructed.

  Initially:  One needs to learn to prepare basic dishes involving some common Gluten-Free Ingredients.  I am talking about Rice, Vegetables, Meats, Fish, Seafood, Fruits, Peas and Beans.

  To begin with one needs to try and start becoming familiar with basic preparation skills of certain foods that can be prominent in a Gluten-Free Diet.  Below are some websites that might help.:

Rice Basics:

Vegetable Basics:


Potato Basics:


Bean Basics:


  And some ideas about how some of these foods come together:

Indian Food Basics:


  Contribute to the Gluten-Free Simplicity Blog.


Posted in G-F Cooking | Tagged: , , | 1 Comment »

Going Against the Grain: Challenges of a Gluten-Free Diet

Posted by nepeht on November 12, 2008

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Coconut Flour — Culture and What’s Next

Posted by nepeht on November 10, 2008

  Actually, this makes perfect sense.  One might recall how a while back, I blogged about how being alert about ones culture might help with Gluten-Free Simplicity.  Well, perhaps if one is in need of Gluten-Freedom and also from a climate where Coconuts are common, one might recall having eaten at some time a dish or two containing coconut flour.  I don’t know.  But it seems to kind of help the point I was trying to make.  

  Here, see for yourself.

  So the point is that in any given culture there has probably been a “flour” or two of sorts. 


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Some Grains Contain Gluten and Some Do Not: Whole Grains Council

Posted by nepeht on November 10, 2008

  Some whole grains contain gluten and some do not. 

  According to the Whole Grains Council Website, whole “Grains with Gluten” include:

  • Wheat (including varieties like spelt, kamut, farro and durum; and products like bulgur and semolina)
  • Barley
  • Rye
  • Triticale
  • Oats** see below

  Some “Gluten-Free Grains” are:

  • Amaranth
  • Buckwheat
  • Corn
  • Millet
  • Montina (Indian Rice Grass)
  • Quinoa
  • Rice
  • Sorghum
  • Teff
  • Wild Rice

  **Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. Three companies (Bob’s Red Mill, Cream Hill Estates and Gluten Free Oats) currently offer pure, uncontaminated oats. Ask your physician if these oats are acceptable for you. Visit for a discussion on oats in the gluten-free diet.

  Information on whole grains as they relate to gluten contents and celiac disease is also available at this site:

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Gluten Be Gone on the Gluten Free Guru Blog

Posted by nepeht on November 10, 2008


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