I created this website to share gluten-free (GF) recipe and tips that my friends and family have enjoyed.
I developed these recipes because my husband doesn't tolerate gluten. A lot more resources and products are available now than when we first started eating gluten free. However, many of the available GF recipes and mixes attempt to capture the flavors and textures of baked goods made with white wheat flour and so use a base of white rice flour. I preferred whole-wheat flour before I embarked on the GF cooking adventure, so I also prefer the whole-grain GF flours. Most of my gluten-free recipes are based on alternative flours, such as whole-grain teff flour, quinoa flour, oat flour, and sorghum flour. I believe these whole-grain flours provide a better nutritional base and we like the different flavors. Teff, sorghum, and oat flours are my current favorites. That's why I named my website Beyond White Rice Flour, to provide recipes for those who want to explore alternative flours and flavors. As time goes on, I will explore additional alternative flours with different flavors and baking properties. New update in 2019: A few of my recipes in the past had small amounts of rice flour. In interesting twist, we found out recently that rice is as big a health problem for my husband as gluten is. This brings a whole new meaning to the title of my website (named in 2012), and to the creation of my recipes, We are also significantly reducing the amount of dairy we eat. So, I will be revamping some of my old recipes to remove rice and dairy. New recipes going forward will be gluten free, rice free, and dairy free.
My recipes are developed at an elevation of 5000 feet. I don't know if adjustments are required for lower elevations. I'll let you know when I find out.
Individuals have different levels of tolerance to minute quantities of gluten. My husband can tolerate small amounts infrequently; others cannot tolerate any. Some of my recipes include ingredients that will not work for everyone. I am not a nutritionist, registered dietitian, or professionally-trained cook (in fact, I am an engineer and project manager), so please work with your healthcare professional to determine which recipes and ingredients will work for you.
As I develop this website, I will occasionally mention a brand name, restaurant, or store. I have not received compensation or free goodies from these sources and my postings are not paid advertisements. I mention them because I like them and it may help someone else to know about them.
When you share these recipes, please also include a link back to this website or a note about where you found the recipe. I will post new recipes and tips as I develop them, on no particular schedule. Please check back to see what's new. If you want to be notified when I post something new, please send me an email and I will add you to my email notification list. You can email me at beyondwhitericeflour@gmail.com. Beyond White Rice Flour now has a Facebook page. Click the tab in the menu at the top to go to the Facebook page. I will include the same information in my emails that I post on the Facebook page, although the timing may be different.
Happy gluten-free eating!
Linda
I developed these recipes because my husband doesn't tolerate gluten. A lot more resources and products are available now than when we first started eating gluten free. However, many of the available GF recipes and mixes attempt to capture the flavors and textures of baked goods made with white wheat flour and so use a base of white rice flour. I preferred whole-wheat flour before I embarked on the GF cooking adventure, so I also prefer the whole-grain GF flours. Most of my gluten-free recipes are based on alternative flours, such as whole-grain teff flour, quinoa flour, oat flour, and sorghum flour. I believe these whole-grain flours provide a better nutritional base and we like the different flavors. Teff, sorghum, and oat flours are my current favorites. That's why I named my website Beyond White Rice Flour, to provide recipes for those who want to explore alternative flours and flavors. As time goes on, I will explore additional alternative flours with different flavors and baking properties. New update in 2019: A few of my recipes in the past had small amounts of rice flour. In interesting twist, we found out recently that rice is as big a health problem for my husband as gluten is. This brings a whole new meaning to the title of my website (named in 2012), and to the creation of my recipes, We are also significantly reducing the amount of dairy we eat. So, I will be revamping some of my old recipes to remove rice and dairy. New recipes going forward will be gluten free, rice free, and dairy free.
My recipes are developed at an elevation of 5000 feet. I don't know if adjustments are required for lower elevations. I'll let you know when I find out.
Individuals have different levels of tolerance to minute quantities of gluten. My husband can tolerate small amounts infrequently; others cannot tolerate any. Some of my recipes include ingredients that will not work for everyone. I am not a nutritionist, registered dietitian, or professionally-trained cook (in fact, I am an engineer and project manager), so please work with your healthcare professional to determine which recipes and ingredients will work for you.
As I develop this website, I will occasionally mention a brand name, restaurant, or store. I have not received compensation or free goodies from these sources and my postings are not paid advertisements. I mention them because I like them and it may help someone else to know about them.
When you share these recipes, please also include a link back to this website or a note about where you found the recipe. I will post new recipes and tips as I develop them, on no particular schedule. Please check back to see what's new. If you want to be notified when I post something new, please send me an email and I will add you to my email notification list. You can email me at beyondwhitericeflour@gmail.com. Beyond White Rice Flour now has a Facebook page. Click the tab in the menu at the top to go to the Facebook page. I will include the same information in my emails that I post on the Facebook page, although the timing may be different.
Happy gluten-free eating!
Linda