I have undergone a transformation in the Art (and it is an Art) of "gluten free" cooking!!!
When I first was entered into Culinary school, I was given an assignment to research and write an essay on a food related illness. I chose Celiac disease. It is the body's intolerance or allegy of wheat based food products. Well, wheat is only one of the main ingredients. Others are modified food starches and other man-made additives which enhance or tranform the flavors and textures of foods.
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