5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We've said it once, we'll say it again: "Celiac? To heck with that!"
Don't get us wrong - we think a nice, crusty baguette is pretty groovy in its own right, but just because you're gluten-free (gluten is the group of natural proteins found in all forms of wheat and wheat flour) doesn't mean your life has gone to hell in a breadbasket.
Amy also has Celiac disease, but that's not stopping her from living the good - and delicious - life.
Five Places You Won't Miss The Gluten: Amy Gjerde
Eating a large bowl of gluten-free linguine with marinara sauce may have you longing for a bowl of homemade semolina pasta, but gluten-free noodles stirred into a brothy spring vegetable soup are fantastic and most people will hardly know the difference.
Our intention was not to make it for gluten-free diners, but rather to make the best cornbread with Anson Mills stone ground corn meal, and the best turned out to be flour free."
3. Gravy and dips
This is a pretty well known substitution for most home cooks and bakers, but nevertheless it often gets overlooked in restaurant recipes."
4. Avoid processed foods
Flavored potato chips, prepackaged dinner 'helpers', and even some ice creams may contain wheat; look out for 'modified food starch'. Even without a gluten allergy or intolerance, avoiding processed foods leads to reduced fat, sodium and calorie consumption."
5. Wheat-free tamari
No one ever will miss the cheap red- and green-lidded varieties commonly found in sushi bars and home pantries if traded in for the real deal."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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