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 gluten free grain that is most often used for flour. The fluffy texture, sweet flavor, and light tan color make an excellent substitute for wheat when mixed in blends with other GF flours and starches. As with all gluten-free flours, it requires some kind of binder to make it sticky.