Gluten Friendly

I enjoy cooking and using all kinds of products in order to do so, I have encountered many with allergies to nuts or strawberries, even Cinnamon like my nephew. I prefer no raisins ( not a fan) but then I have new favorite.. uhh does that have gluten in it? Yes, Many things can stumble the mind, especially when cooking, and this one small ingrediant is in almost everything! I have found so many products that we add gluten to that most do not think about, from processed veggies to spagetti sauces. The more processed the most likely gluten based the product.It is frustrating, and all the special words that also mean wheat or flour can be confusing...The following terms found in food labels may mean that there is gluten in the product.

• Hydrolyzed Vegetable Protein (HVP)

, unless made from soy or corn

• Flour

 or Cereal products, unless made with pure rice flour, corn flour, potato flour or soy flour

• Vegetable Protein

, unless made from soy or corn

• Malt 

or Malt Flavoring, unless derived from corn

• Modified Starch

 or Modified Food Starch, unless arrowroot, corn, potato, tapioca, waxy maize or maize is used

• Vegetable Gum

, unless made from carob bean, locust bean, cellulose, guar, gum arabic, gum aracia, gum tragacanth, xantham or vegetable starch

• Soy Sauce

 or Soy Sauce Solids, unless you know they do not contain wheat

http://www.guidosfreshmarketplace.com/fresh.php?subCatId=72&record=150

Also anything that says these words can also mean gluten!

• Stabilizer

• Starch

• Flavoring

• Emulsifier

• Hydrolyzed

• Plant Protein

Gluten is the protein part of wheat, rye, barley, and other related grains, so what do we do to help out these freinds or family members that cannot eat things with this style of allergies, find more recipes.     
I recently had my Mother and Father in law over who now are both  no longer eating gluten. Our meal did not lack in flavor or in the quality. I will give you few tips and recipes that will help if your in a bind.Obviously an important task is to really just read your labels, but the fresher the better. Our dinner included a nice piece of fish that was not treated in any way, no antibiotics no crazy extra added gluten just a nice piece of salmon.  Then you can make a nice glazing sauce with some spices and sugar along with the keen eye to make sure no hidden gluten in the mustard. With some fresh green beans and a fresh salad. An easy meal is accomplished. My main worry always tends to be the dessert. I want to make sure its nice and yet not too dry. I am giving you my Black bean Brownies recipe. I seriously thought this may have turned out badly but it was perfect and I would never have thought to try this if it was not for gluten free. So many food can be made gluten free with just a little tweak here and there, lets not let those who have this disease feel outcasted try making something with out gluten you will be surprised. Besides I have found some of my most famous recipes except for like three, are already in fact gluten free, or you serve with a diffrent a item making it fully gluten free.