Bring On Those Black Beans: Getting the Gluten Out and Fiber In to Your GF Brownies!

By Bridget

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Gluten-free baking can be tricky. Between funky after tastes and too crumbly textures, there have certainly been times where I just want to throw in the towel and give up baked goods altogether.

Recently, however, I discovered how effective starch alternatives can be! Sneaking vegetables, beans, and fruits into baked goods has been a popular trend lately, especially among the healthy eating community. Although I was initially skeptical, I finally decided to do a baking experiment of my own, using black beans as a substitute for flour in brownies – and they were a success!

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Justin’s Nut Butter

By Laura (The Gluten-Free Traveller)

Justin’s is a fantastic company. They make a whole bunch of delicious nut butters and all of them are gluten and dairy free. What’s even better, for those of us who are concerned about cross contamination, all of their nut butters are certified by the Gluten-Free Certification Organization.

As well as classic peanut and almond butters, Justin’s also does some interesting and delightfully delicious flavors such as Maple Almond, Chocolate Hazelnut, Honey Peanut, Chocolate Almond and Honey Almond. As with all amazing nut butters, these are great devoured straight from the jar, spread on your favorite gluten free bread or cracker or mixed in to give your hot cereal a nutty protein kick!

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Scientists Working on Non-Toxic Wheat

By Emily

If there were such a thing as non-toxic wheat, what would it look (and taste) like? According to a recent article in the LA Times, researchers are trying to find out.

The article covers research published in the Proceedings of the National Academy of Sciences, in which scientists attempted to breed gluten-free wheat plants. The research was conducted by scientists from the Pacific Northwest, as well as from China and Germany.

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Why You Might Be Feeling Your Oats: They’re Probably Not Gluten-Free!

By Bridget

As most Celiacs know, oats are a questionable food item due to cross-contamination. But many may not know that the risk is deeper seeded than the process plant cross-contamination risk. Years ago, I was told by my doctor that steel cut oats were safe because they were less processed than the old-fashioned version, but that is not true. While I initially believed it was due to amount of processing (believing that steel cut were closer to their whole form), the oats could actually be contaminated due to the ground in which they’re grown, not just the plant where they’re processed!

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