What is Gluten?


Gluten is a general name for specific proteins found in wheat, rye, and barley.  It is what gives bread dough elasticity and holds it together. Gluten proteins are made up of two types of peptides, glutenin and prolamins.  It is the prolamins that trigger an autoimmune reaction in people with celiac disease.  They also trigger […]

Milling Your Own Gluten-Free Flour

Today I am republishing one of the very first posts I wrote on this blog.  My Whisper Mill is still working beautifully today. ~~~~~~~~~~~~~~~ If gluten-free baking is something you’re going to be doing long term and you’re interested in saving money, here’s something for you to consider. Buying a grain mill is expensive at […]

5 Favorite Gluten-Free Flours


If you are looking for information about the gluten-free diet,  How to Be Gluten Free (affiliate link) is a very practical guide to getting started. It covers 10 steps to help you become happily gluten free. Learn more about How to Be Gluten Free   One of the first things I learned about gluten-free baking […]

Gluten-Free Flour Mixes

If you’re new to the gluten-free diet and are trying your hand at gluten-free baking, you might be a bit overwhelmed because there are so many gluten free flours. Unfortunately, you can’t just buy a type of flour and substitute it for wheat flour. Gluten-free flours usually have to be combined to work well in […]

Milling Whole Grain Sorghum

After writing the post about milling your own gluten-free flour, I decided that I really should try buying and milling whole grain sorghum. I bought this sorghum from Twin Valley Mills. They only sell 30 pounds, but you can buy smaller quantities of flour. I paid about $15 for the sorghum and $25 for shipping! […]

So Many Gluten-Free FLours

The number of different gluten-free flours we can use is amazing, but it can become overwhelming. Not only are there many individual flours, but there are so many different flour mixes, as well as mixes for muffins, breads, and other things. Here are some suggestions based on my experience. 1. Try out different flours and […]

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