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Gluten-free cooking 101

By The Arkansas Democrat-Gazette

This article was published February 26, 2013 at 10:35 a.m.

Gluten is great stuff if you can tolerate it, writes Erika Gray in Wednesday’s Food section.

It thickens your gravies and keeps your cookies from crumbling. Gluten is the flap in your Sunday morning flapjacks. It is the stuff baked goodie dreams are made of.

If you are an avid consumer of baked goods, learning that gluten, and specifically, all-purpose flour, is being taken off of your list of possibilities can be devastating. The future may seem like a breadless, cookieless, cakeless wasteland, a dessert desert. It is not.

For tips on gluten-free cooking and recipes for gluten-free goodies read Wednesday’s Arkansas Democrat-Gazette.

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