1. Gluten-free Ingredients
If you wish to make gluten-free food at home, you should be careful to choose only gluten-free ingredients. As a general rule, avoid wheat, rye and barley. Start reading every label, keeping an eye out for notes on whether the item was processed in a plant that also processes wheat. The "Celiac Society" offers an online search to find gluten-free ingredients.
2. Make Sure Spices Are Pure
When buying spices, buy pure spices (just one herb per container with no additives) or spice mixes. Seasoning contains a variety of spices mixed with other products, which commonly include wheat or starches that are not gluten-free. Using fresh herbs when possible helps avoid accidentally ingesting any gluten.
3. Common Substitutes
The ingredient you may miss the most when making your own gluten-free foods is flour, which seems to be in almost everything. A number of alternatives exist, including corn, potato and rice flours. Each adds its own unique flavor and texture to a recipe. These flours tend to clump, so instead of mixing directly in, add it slowly to cold water to create a paste first. When smooth, add the mixture to other ingredients.
4. Use Dedicated Appliances
If you are moving to a gluten-free diet or will be preparing food with gluten for other family members, you should dedicate appliances to be gluten-free. Food processors, blenders, bread makers and mixers should be kept clear of unsafe ingredients. Other tools like colanders and whisks should be separated as well. Also, invest in a rice cooker, as rice can be used in many recipes. The cooker makes it quick and easy to prepare on a regular basis.
5. Prepare Your Kitchen
Start by clearly labeling all gluten-free food, so it can be found quickly when preparing meals. You should also provide adequate storage for bulk items or duplicates of easily contaminated food. Try designating one cabinet and refrigerator shelf as being gluten-free. If you need more space, add another cabinet or shelf when the time comes.
