Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.
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A high protein gluten-free seed that can be cooked whole as a grain or ground and used as flour. It has a sticky texture and a nutty, earthy flavor. Whole grain cooked amaranth becomes thick and porridge-like when cooked, and the flour adds a sticky body to baked goods.