A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog
What’s wrong with common gluten-free recipes?
The ingredients in common gluten-free recipes include predominantly partialized foods (white rice flour, potato starch, etc.) and starches and gums that are lacking in nutrition and fiber. They’re all fairly unfamiliar, more difficult to come by and more costly than using whole natural ingredients.
Here’s a great example of the kind of recipe I want to avoid. It is for a breakfast baked good. It’s made from predominantly starch and uncommon ingredients.
3/4 Cup Sorghum Flour
1/4 Cup Potato Starch
1/2 Cup Tapioca Starch
1/4 Cup Corn Starch
1/2 tsp Celtic Salt
1 tsp Xanthan Gum
1 Tbs Sugar
1 tsp oil
1 Tbsp. yeast
3/4 cup warm water
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com