Gluten-Free Baking

Gluten–free Makeovers  by Beth Hillson  is a new book that I just bought at the Professional Association of Innkeepers International Conference last week in Charleston, SC.   I am so anxious to try some of the recipes.   She has flour mixes for regular bread, high protein bread, self-rising flour, cake and pastry flour and the basic blend.   I have only been using the basic blend and I am anxious to try the new flour blends.

Did you know that about 10 years ago the wheat industry introduced new hybrid flours?   This could be causing the reactions that people are experience today.   In fact 1 out of 3 people are either gluten-sensitive, gluten-intolerant or have celiac disease.   That is a very high number and probably why so many of our guests prefer to eat gluten free.   This is important to me both as an innkeeper and personally.   I don’t want to believe it but I am gradually accepting the fact that maybe when my joints hurt it is a reaction to gluten.

So… stay tuned as I test and share my new gluten-free recipes.

- Mary

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