gluten free


Many people believe that gluten equates to sugar, starches and anything glutinous. I think the big misconception is how closely the word gluten [gloot-n] looks and sounds like glutton [gluht-n]. 


So its no wonder that even someone like Charlize Theron can misunderstand what gluten is. I for one have now lost all respect for her, I think you will too after you check out this video clip of her on Chelsea Lately. If its not sugar, then ... what is this gluten? Take a look at the list below, and commit it to memory, or least try to, it will definitely keep you from getting sick, or least help you understand your poor poor gluten free friends. 

  • all purpose wheat flour
  • barley 
  • barley enzyme
  • barley extract
  • barley grass
  • barley malt
  • barley pearls
  • bleached flour
  • bolted flour
  • bran
  • bread flour
  • bromated flour

  • bulgar
  • bulgar wheat
  • cake flour
  • chapati flour
  • couscous
  • durum
  • einkorn
  • emmer
  • enriched flour
  • farina
  • farro
  • gluten flour
  • graham
  • hydrolyzed wheat
  • instant flour
  • kamut
  • malt
  • malt vinegar
  • matzo
  • organic flour
  • pastry flour
  • seitan
  • self-rising flour
  • spelt
  • semolina
  • tabbouleh
  • tritcale
  • udon
  • wheat
  • wheat bran
  • wheat germ
  • wheat oil
  • wheat protein
  • wheat starch
  • white flour
  • whole grain wheat flour


Join the resistance against gluten by learning how to replace it! Brush up on your knowledge of GF flours and expand your cooking horizons!

  • amaranth
  • arrowroot
  • bean flours
  • buckwheat
  • cassava
  • chesnut
  • chicpea
  • corn
  • glutinous rice
  • millet
  • montina
  • nut flours
  • certified gf oats
  • peat
  • potato
  • quinoa
  • rice
  • sorghum
  • soy
  • sweet rice
  • tapioca
  • taro 
  • teff
  • yucca


I was once told that “gluten is the french word for delicious”.


For those of you who are not new to the gluten free world and those of you who are still coming to terms with it – it really does seem like all of the most delicious foods your taste buds have ever encountered are forbidden. Flavor has fallen into an abyss.

Gluten is derived from wheat, barley and rye among many other things. “Which means…?” (A question, im sure many of you get at restaurants or from friends). It basically means anything made with flour. What many people dont realize is how prevalent it is in our society, and how much it affects the flavor and texture of our foods. “What kind of flavor does gluten have?”, you ask. Well it could be sweet or salty. Malt is derived from wheat, which is used in many beverages, syrups and sauces, i.e. malt soda, malt milk shakes, sweet syrups that they use at places like starbucks, bbq sauces, ketchups – the list goes on. As for salty savory flavors, wheat flour is very popular in many dark brown sauces. Which is pretty unfortunate for me, coming from a chinese background, soy sauce, oyster sauce, mushroom sauce, xo sauce is completely off limits. Which means i cant eat most of the dimsum, goodbye spring rolls, sui mai’s, wontons, and roast pork.

Wheat is used to make what i feel like is 70% of the food that is ready for consumption i.e. pizza, burritos, sandwiches, wraps, continental breakfasts, any sort of fast food, cereals, candy, protein bars, granola bars, did i mention CANDY?!

Where else can this delicious forbidden protein be found? Beer. Yup. All that delicious beer is now off limits – I mean gluten free beers are popping up more and more, but it sorghum beers can never compare to the barley malt flavors- the cool bitterness of an ipa on a hot summer day is now just a memory. I have yet to find anything close. Oh yes that includes most liquors – depending on your level of sensitivity.

So kids what have we learned today? Gluten is delicious and forbidden. But luckily it is not the end of the world. Because i am on a quest to find delicious gluten free foods, but more importantly, make delicious gluten free snacks.