Techniques and substitutions for gluten-free cooking and baking, especially for people with celiac disease or celiac sprue.
Gluten is the protein in wheat and some other grains (such as rye and barley) which gives dough its elasticity, or chewiness. Gluten-free cooking generally means the total absence of these gluten-producing ingredients, and attempts to recreate the properties of the protein using alternative flours, gelling agents, and other food additives.
As gluten intolerances may vary in severity, please specify the level that applies; solutions that are acceptable for gluten-sensitive individuals may not be appropriate for Celiacs.
