Gluten-Free Cooking Guidelines and Tips

Looking for interesting grains to try while eating gluten-free? These five grains offer potential for a variety of different dishes.

Instead of using flour to thicken soups, sauces, pies, etc., you can easily substitute corn starch for flour and get great results.

Don't sift gluten-free flour in your old sifter that's contaminated with wheat flour -- and don't go out to spend money on a dedicated gluten-free sifter. Just use a strainer!

Don't know which gluten-free cookbook to buy? Read what others think are the best gluten-free cookbooks, and why.

Gluten-free bread crumbs are easy to make. Here's how.

An excellent explanation of the difference between baking soda and baking powder, from About.com's Guide to Chemistry.

From About.com's Guide to Gluten-Free Cooking.

Surprising tips from About.com's Guide to Gluten-Free Cooking.

Gluten gives important properties to regular dough, so you can't just eliminate it from a recipe without somehow compensating for it. Here are some basics about flour and gluten, to help you understand how to substitute gluten-free flours for wheat flour.

Cross-contamination is when gluten-free food comes into contact with food that does contain gluten. Unfortunately, there are many ways this can happen. Here are a few things to watch out for.

A table of grain guidelines for patients with celiac disease.