10 Comments on "Real Food Wednesday: Gluten-Free Real Food"

1. 

   Kelly
   28/01/2009 at 3:54 am Permalink

   I actually made this after you originally posted it. It is delicious. I used bacon from the 1/2 pig I just got instead of proscuitto. This recipe made A LOT! It was so creamy and delicious. Thanks for using gluten free as a topic. I am on the verge of going gluten free for 6 weeks (I think I am gluten sensitive – not celiac) and I need some nourishing gluten free ideas.

2. 

   Joyful Mama
   28/01/2009 at 4:25 am Permalink

   Thank You CS, for making this available to us. I’m having lots of fun!!!! Your recipe for the rissoto with shrimp looks yummy!!!

3. 

   Vehement Flame
   28/01/2009 at 11:52 am Permalink

   I love rissoto too. Your picture looks yummy.

   Vehement Flame’s last blog post..Real Food Wednesdays: Gluten Free Real Food- Jasmine Rice Pudding

4. 

   Laura N.
   28/01/2009 at 4:04 pm Permalink

   I joined the carnival today with my Easy Sprouted Buckwheat Bread. I hope the Mr. Linky thing worked.

   Laura N.’s last blog post..Real Food Wednesdays — Gluten Free Real Food

5. 

   Jean-Luc Boissonneault
   29/01/2009 at 12:46 pm Permalink

   This is great stuff

   JeanLuc
   mydailywellnesstip

6. 

   Mary
   14/02/2009 at 10:04 pm Permalink

   Hi,

   I followed you here from Kelly’s web site. I’ve enjoyed your informative comments on her topics. Thanks.

   Here is my question for you. In fact, I have just a week or so ago sent an e-mail to a prociutto manufacturer asking the following questions and have received no reply. I have read or heard somewhere that the traditional method for curing prociutto involves a step of dredging the meat in flour repetitively during the aging process. At the end this coating is scraped off and the meat is then used.

   So thinking from a GF point of view, how does this affect the finished product. Is the flour somehow washed off? Does it penetrate the meat?

   I have checked the ingredient lists of several companies. Never is flour or wheat mentioned. Is modern prociutto no longer processed this way?

   Tell me what you know. Thanks,

   Mary A.

7. 

   cheeseslave
   15/02/2009 at 6:00 am Permalink

   Hi, Mary,

   I never heard of flour being used in making prosciutto.

   I googled it and in all the results I got, there is no mention of flour — here are a couple:

   http://en.wikipedia.org/wiki/Prosciutto
   http://italianfood.about.com/od/curedmeats/r/blr0698.htm

   I could be wrong but I don’t think you have to worry about flour with prosciutto. I do think you need to watch out for nitrates, however.

8. 

   colondetox
   30/09/2009 at 11:33 pm Permalink

   i have been in a gluten free diet ever since last year because i have food allergy.

9. 

   acnemelanie
   03/11/2009 at 7:15 am Permalink

   i have an allergy to Gluten and most of the time i use guar gum or xanthan gum for baking. these gums are good substitute for wheat.

Trackbacks

1. Black Bean Soup with Chard and Sweet Potatoes « Mom Must Write 28/01/2009 at 5:16 am

   [...] the Nourishing Gourmet.  For more gluten-free ideas, visit the Gluten-Free Real Food carnival at Cheeseslave. Possibly related posts: (automatically ...

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