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GLUTEN-FREE PIZZA? ALTERNATIVE
FLOURS MAKE IT POSSIBLE
DENVER, CO: People who live on
gluten-free diets can still
enjoy pizza without jeopardizing
their health. The secret is
alternative flours.
Wheat flour can be replaced with
flours made from rice, corn,
beans, potatoes, tapioca and
sorghum––to name just a few,
says Carol Fenster, Ph.D. an
expert on gluten-free cooking
and founder of Savory Palate,
Inc., publisher of gluten-free
cookbooks.
“For our wheat-saturated
society, learning to cook
without gluten––a protein in
wheat and related grains––may
seem hard and downright
un-American at first,” Fenster
says. “But today it’s easier
than ever using the gluten-free
flours readily available at your
local health food store.”
You can make a pizza crust from
rice flour and tapioca flour
that looks and tastes so much
like the real thing, she says,
that you won’t miss the wheat.
Her nationally acclaimed pizza
recipe is on the “Recipes”
button at
www.savorypalate.com, where
she also offers “Pizza 101”, a
series of photos depicting how
the pizza should look at various
stages of cooking.
Fenster demonstrates that pizza
on “Food for Life”, an
allergy-free cooking show on the
Health Network and provides
recipes for many other dishes in
“Living Without,” a magazine for
people with food sensitivities.
“About 10-15% of Americans
follow gluten-free diets,” says
Fenster, whose own problem with
wheat was finally diagnosed
after years of chronic
sinusitis, “and the numbers are
growing as more people are
willing to consider wheat––an
otherwise harmless, nutritious
ingredient––as the culprit.”
Gluten-free diets are required
for those with allergies and
celiac disease, an autoimmune
condition in which gluten
prevents the body from absorbing
nutrients in food.
Gluten-free cooks will find many
helpful recipes in Fenster’s
newest book, Gluten-Free 101:
Easy, Basic Dishes without
Wheat, available at health
food stores and
www.Amazon.com. She offers
these basic tips for success:
• Use a blend of gluten-free
flours, rather than just one
flour
• Add a teaspoon of xanthan gum
for each cup of flour to reduce
crumbling
For a free tip sheet on
gluten-free cooking or a list of
Fenster’s gluten-free cookbooks,
visit
www.savorypalate.com or call
800.741.5418.
Information for food allergies,
celiac disease, autism, and
other special diet conditions
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