Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Ingredients Glossary > Glossary > quinoa

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 small grain that is actually a seed from a plant in the Goosefoot family (related to beets, amaranth, and spinach). It originally grew in Peru, and it is exceptionally high in protein and amino acids.  It cooks quickly and can be sprouted. Rinse well and soak for 6-8 hours before cooking; it has a bitter seed coating that can affect flavor and irritate digestion.  Use in place of rice. Also available made into flour and flakes.