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View Diary: If you like quinoa, asparagus, or free trade, read this. (207 comments)

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  •  What's helped my household stay gluten free (1+ / 0-)
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    Is adding tapioca flour to rice flour, for baking. The tapioca flour offers some needed consistency.

    I usually I add about one fourth the amount of tapioca flour to the amount of rice flour. If I go overboard with it, it ends up too spongy.

    I never liked Quinoa. Based on all the information here on this topic abt its nutrition, maybe I should try it. But then based on all the information about how its hurting people in Peru, maybe I shouldn't?

    Offer your heart some Joy every day of your life, and spread it along to others.

    by Truedelphi on Fri Jan 18, 2013 at 08:11:06 PM PST

    [ Parent ]

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