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Stocking Your Pantry Gluten-free

March 31, 2014
By
Original Author: Christa Bigue

325251-15212-16

In Amy Fothergill’s book, The Warm Kitchen, there’s a chapter on how to stock a gluten-free pantry. The cookbook also demystifies gluten-free cooking, breaking down the assumption that cooking without gluten is challenging or unappetizing. From breakfast to dessert — with soups, salads, main and side dishes, and breads in between — more than 150 recipes in The Warm Kitchen feature real ingredients and easy-to-follow instructions that yield delicious results.

“I can only speak for my children but I really have seen a noticeable change in both of them and myself since eliminating gluten from our diet,” she says.

Here are some tips from Fothergill on how parents can begin their gluten-free journey.

Tips for parents going gluten-free

  • Be prepared for this to be emotional, even if you see a positive change. It’s an adjustment for your child and you.
  • Plan ahead for birthday parties, playdates, school events, and traveling with gluten-free options.
  • Keep a well-stocked pantry with snacks and food to make dinner.
  • Seek out the restaurants which provide gluten-free foods
  • Learn to cook the foods you can’t grab on the go.

Gluten-free? Your kids can still have bread, pancakes and pizza! 

“I often have people say, ‘I can’t live without bread,’ yet that bread might be killing them and they don’t know it. If I said, ‘That bread could give you cancer, arthritis, Alzheimer’s, a heart attack, a thyroid condition, or Crohn’s disease,’ would you still eat it?

More and more people are choosing to live a gluten-free lifestyle, many by necessity. Right now, there’s no accepted way to diagnose non-celiac gluten sensitivity (although researchers are working on it), but once there is, some clinicians believe the number of people with this form of “gluten allergy” will dwarf the number with the celiac disease form of “gluten allergy.”

But eating gluten-free does not have to mean eating taste-free. The key to eating gluten-free is keeping this flour blend on hand, says Fothergill. It can be used to make bread, pancakes and pizza.

Amy Fothergill’s Gluten-Free Flour Blend

This is the flour blend that will hopefully change your life. It’s easy to mix, versatile, and can be a substitute for flour in almost any recipe.

MIX TOGETHER AND KEEP IN AN AIR TIGHT CONTAINER:

3 cups brown rice flour

1 cup tapioca flour or starch

1 cup potato starch (not flour)

1 cup millet flour

Note: If you can’t find or don’t want to use millet flour, substitute with an equal amount of white rice or brown rice flour.