Wish there were more gluten-free options at Starbucks? You’re not alone. Starbucks CEO Howard Schultz reveals that “…he hears about it at every [shareholder] meeting and he plans to fix it…” More on Puget Sound Business Journal Apparently they are expanding their line of gluten-free options… but they recognize the threat of cross contamination is […]
A friend of my husband’s from China suggested that we start shopping at Asian markets — he said growing up everything he had was gluten free because they did not have the grains available that had gluten – it was just pure rice or soy. My concern is being able to read the labels. However, by pure coincidence I came across the blog – Get the Grit Out (it was linked to another blog that seems like heaven to me but haven’t explored at length www.gluten-free-chocolate.com). Here is a quote today from the post of interest:
” So what does a trip to the Asian market have to do with gluten-free baking with rice flours??? The products I bought were:
- All made out of rice flour
- Have to be hydrated before use
Hydrating rice flour is foreign to most Americans. Hydrating rice products is not foreign to Asians. If you don’t understand what I mean by “hydrating”, read my latest on baking with rice flours”. (To read the whole article click here. )
I have never heard of hydrating rice flours but am now intrigued enough that I think I will begin to explore the Denver metro area for Asian markets. Any help out there on this matter would be appreciated.