Comments on: What’s in a Gluten Free Cupboard? http://nutritionmassage.com/whats-in-a-gluten-free-cupboard/ An integrated approach to reaching your wellness goals Thu, 05 Aug 2010 22:30:52 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Melissa Schisler http://nutritionmassage.com/whats-in-a-gluten-free-cupboard/comment-page-1/#comment-9 Melissa Schisler Tue, 05 May 2009 02:13:19 +0000 http://nutritionmassage.scienceofthetimes.com/?p=61#comment-9 Good question about the Goya flours - many companies add this disclaimer on the package when they process multiple products on the same equipment and thus there is a <em>potential</em> for cross-contamination with wheat products. Personally I can say this has not been a problem for us. But for someone with zero-tolerance to gluten, such as a person with celiac disease, it's safest to stick with the certified gluten free flour brands (ie. Bob's Red Mill or Arrowhead Mills). Good question about the Goya flours – many companies add this disclaimer on the package when they process multiple products on the same equipment and thus there is a potential for cross-contamination with wheat products. Personally I can say this has not been a problem for us. But for someone with zero-tolerance to gluten, such as a person with celiac disease, it’s safest to stick with the certified gluten free flour brands (ie. Bob’s Red Mill or Arrowhead Mills).

]]> By: earthtonegirl http://nutritionmassage.com/whats-in-a-gluten-free-cupboard/comment-page-1/#comment-6 earthtonegirl Mon, 04 May 2009 11:20:49 +0000 http://nutritionmassage.scienceofthetimes.com/?p=61#comment-6 What a great post - thank you. This is just what I was looking for a month or so ago (just went GFCF on Feb 20). I still don't have much in the way of GF flour because of the intimidation factor. I had no idea quinoa and tapioca could be interchangeable - i'd rather use quinoa bc of all the protein it has. Maybe after I have more baking practice under my belt, I'll try that. You haven't had a problem with using Goya flours? They're careful to label the package "may contain wheat" - but I'm not sure if that's just covering their tail or a real concern. What a great post – thank you. This is just what I was looking for a month or so ago (just went GFCF on Feb 20). I still don’t have much in the way of GF flour because of the intimidation factor. I had no idea quinoa and tapioca could be interchangeable – i’d rather use quinoa bc of all the protein it has. Maybe after I have more baking practice under my belt, I’ll try that.

You haven’t had a problem with using Goya flours? They’re careful to label the package “may contain wheat” – but I’m not sure if that’s just covering their tail or a real concern.

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