FAQ
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Recipe Questions (10 entries)
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There are many people who must avoid gluten or simply choose to remove gluten from their diets. The recipes in Celeste's Best Gluten-Free, Allergen-Free Recipes are all gluten-free. You'll ...
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Celeste's Best Gluten Free Flour Mix contains three rice flours and white bean flour. White bean flour is a very mild bean flour. If you've tried garfava or garbanzo ...
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Yes. Most of the recipes in Celeste's Best Gluten-Free, Allergen-Free Recipes use a blend of four gluten-free flours. The recipe is given in the book and you can simply ...
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When I created the mix the goal was to make the blend as allergen friendly as possible. Substituting flours can be tricky. Why? Because every flour in the ...
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Plans to bring Celeste's Best Mixes to stores are in the early development stages and we hope in the near future to make available several of the recipes in ready to ...
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For the longest time I used xanthan gum as a binding ingredient in my gluten-free baking. I hadn't really questioned it. I believed the myth that you had to ...
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Yes, many of the recipes can be made without eggs. There are also two egg substitute recipes in the book. I did not title the book as "egg-free" because ...
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I store any opened bags of gluten-free flour in the refrigerator if there is room. If I am short on space I store only the whole grains in the refrigerator ...
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A recent study found that three-quarters of those tested for gluten sensitivity were also sensitive to yeast. My daughter, my sister-in-law and I are all sensitive to yeast. ...
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I encourage you to read Can You Post Recipes Legally? as it has some great advice on using recipes on your blog and website. If you would like ...
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Food Sensitives, Intolerances and Allergies (1 entry)
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There was a time when I thought the definitive test for celiac disease was an intestinal biopsy. Then I read Celiac Disease (Revised and Updated Edition): A Hidden Epidemic by ...
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General Questions (1 entry)
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Unfortunately, this isn't a yes or no question. In 2007 the Food and Drug Administration proposed a regulation stating that foods labeled gluten-free contain no more than 20-ppm gluten but ...
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