Cornstarch is gluten-free. It’s made from the starchy part of corn, a grain that doesn’t contain gluten, and nothing in the standard production process introduces wheat, barley, or rye. The
Posts From Chris Baker
Is Ice Cream Gluten Free? It depends on the flavor, not on ice cream as a category. Plain flavors like vanilla, chocolate, and strawberry are usually gluten-free, because the base
No, regular sourdough bread is not gluten free. It’s usually made with wheat flour, and sometimes rye or barley, all of which contain gluten. The fermentation process changes the bread’s
Quinoa is gluten free. It’s a seed, not a cereal grain, so gluten was never part of its makeup to begin with. Despite that, celiac disease organizations still list quinoa
Shredded zucchini does something almost magic to bread: it disappears into the crumb and leaves behind moisture without any real flavor of its own. That’s what makes this gluten free
Finding gluten free lasagna noodles that don’t turn to mush in the oven used to be a real gamble. Most brands either fell apart during boiling or came out gritty
I ruined three crusts before I figured out gluten free pastry behaves nothing like regular dough. It cracks if you
My first attempt at a gluten free recipe for carrot cake came out dense enough to use as a doorstop.
Call it a crust if you want. It behaves more like a flatbread, and once you know that going in,
Yes, and the label will never tell you the interesting part. Plain Philadelphia, and most of the flavored tubs, don’t
Architects designing a commercial kitchen treat wall shelving as structural, not decorative, since every linear foot has to hold a
Are Doritos gluten free? It depends on the flavor and where you live. Most US Doritos are made without gluten
Are corn tortilla chips gluten free? Plain corn tortilla chips are naturally gluten free because corn contains no gluten. The
Grab a handful of Starbursts and you already know the problem – they disappear too fast, the flavors run out
Store-bought cookies are convenient, but nothing compares to pulling a fresh tray of chocolate sandwich cookies from your own oven.
Making a gluten free pie crust that actually holds together used to feel impossible. Crumbly edges, soggy bottoms, and a texture that crumbled the moment you sliced it — sound
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