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Make Any Recipe Gluten Free - The BEarth Institute
I started going gluten-free twenty years ago. At that time it was out of a desire to add more variety to my family’s diet rather than a necessity. So I didn’t mind that finding gluten-free ingredients was difficult. I started out experimenting with different flours. One Waldorf teacher I knew used to simply substitute spelt (not gluten free but often used in place of wheat for people who desire variety or have a wheat allergy) for wheat flour and all the recipes she made turned out pretty well. I started to branch out and quickly realized that every flour has Continue Reading