Hints, Tips and a Recipe to Maintain a GFCF lifestyle
Tips and a Recipe to Maintain a GFCF lifestyle
Many people refuse to even try the GFCF diet, as they feel it will be too difficult to start and to continue. Like anything new in life, why not give it a try? Some things in life ARE scary, but after you dive in, they become second nature and part of your life. Why not look at the big picture and seriously think about trying this diet for children who have ASD or ADD,/ADHD. Even many mental disabilities have been helped by this diet.
The shelves at many stores are adorned with many GFCF foods. Some stores even have kiosks or aisles or sections dedicated to at least GF products, many of which are also GFCF and many are even GFCF and also soy free and egg free. Online shopping is another popular idea to purchase your GFCF foods.
Baking is something many people enjoy. Baking or cooking from “scratch” does not need to be something reserved for Grandma’s days. Baking from “scratch” is alive and well in the 2000’s. It is a healthier option, fun to do with the kids and can be a great educational experience. Think of all the math, reading and science involved! It is a great tool to use for all families.
When baking with GF flours, it is not as easy as just substituting one type of flour for the wheat flour in most recipes. There are great cookbooks written, where the author has spent many months and years experimenting with a variety of flours to give you the best tasting, best textured and best all around product. I highly recommend getting some GF cookbooks from your library or bookstore, to save you the trouble of figuring out what flours work best for what type of recipes. My favorite cookbooks were written by Bette Hagman, The Gluten Free Gourmet. She has perfected breads, cookies, cakes, pastries and many other types of foods. She has many cookbooks for all sorts of needs! She even has packaged mixes in stores of her many flour combinations. To save money it is really easy to prepare the mixes yourself and keep them in a freezer bag or container marked with the type of flour “blend” it is, such as for bread, muffins, cookies, etc.
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