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Author's introduction Introduction to Gluten-free Cookery The Coeliac Condition Discussion and Support Where to buy the ingredients All manufactured foods Black List: |
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Gluten-Free Cookery
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| Where to buy the ingredients
Most ingredients can be found in your local supermarkets:
cornflour corn meal polenta rice flour ground rice flaked rice pure rice noodles ground almonds lentils all dried peas and beans all dried fruit ground and chopped nuts butter milk cheese all cooking oils agar arrow root all herbs all pure spices bicarbonate of soda cream of tartar. all fresh fruit and vegetables tinned unsweetened chestnut pureé tofu
Tartaric acid can be obtained from chemist shops.
Health food shops usually stock: buckwheat flour whole buckwheat for kasha pea flour dried banana chips carob flour wild rice quinnoa grain millet flaked millet sesame seed
sweet chestnut flour quinnoa
Foods that are worth a special order:
Sorghum flour, millet flour and gram flour are useful glutenfree flours for baking.
They are often available in shops specialising in food from Africaand Asia.
A group of coeliacs in your local society may be willing to clubtogether to order the minimum wholesale quantity and so reduce prices.
Store larger quantities of dry flour in a deep freeze, placingthe bag or packet inside a polythene bag and only remove smaller quantitiesas you need them. Dry flour will keep for a year or more in this way.
The following I was able to obtain when I wrote the book, but havenot been able to obtain at all recently in the UK:
sago flour tapioca flour teff flour yam flour
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