Wheat- Free and Wonderful

"THOSE WITH CELIAC DISEASE OR EVEN A MILD SENSITIVITY
TO GLUTEN- a protein naturally found in wheat, barley and rye-
can be pretty creative when it comes to cooking and baking from
scratch. They often substitute some intriguing, lesser-known
grains for standard flour. Here are five that anyone would enjoy.

Buckwheat - Try mixing it with mushrooms and a drizzle of olive oil.
Corn - Try making cornbread or polenta, slice it in rounds, pan-fry
in olive oil and top with sauteed spinach and crumbled feta cheese.
Millet - Prepare it as you would oatmeal and top it with a bit of milk
and honey.
Quinoa - Pile it with black beans, salsa, avocado, shredded romaine
and corn.
Sorghum - Try using it for cookies and cakes, add 1/2 tsp. xanthan gum
and 1 1/2 tsp. cornstarch per cup of sorghum flour.

-Arthritis Today Magazine July/August 2010