If you’ve always wanted to take up a different language, then now’s your chance, but you probably never thought it would be the language of gluten-free food. The gluten-free lifestyle has its own unique lexicon, and in order to become well-versed in the art of gluten-free living, you’ll have to expand your linguistics. But it’s all in English, so no worries!
There are four distinct areas where you’ll learn different words and phrases. They will soon become so familiar to you that you’ll forget what life was like before you knew what they were.
GF Lexicon #1: Names for gluten
First and foremost, you will learn what gluten is, where it’s found, and its many different disguises and derivatives. You’ll learn you must avoid wheat, barley, rye, and possibly oats, and the importance of watching for “hidden gluten.”
GF Lexicon #2: Ingredients on the “yes” list
These words will become more familiar as you read packages and work with recipes. They include simple names such as brown rice flour, tapioca starch, and sweet white rice flour, as well as typically unfamiliar names including teff, millet, sorghum, amaranth, manioc, xanthan gum, guar gum, and more.
GF Lexicon #3: Restaurant lingo
You’ll learn the words cross-contact and cross-contamination and the subtle difference between them. And even though you don’t have to become a chef, you’ll need to become somewhat familiar with general cooking and baking methods and food preparation to steer clear of gluten on menus. For example, you’ll always have questions about dusting and dredging while dealing with breaded and fried foods.
GF Lexicon #4: Cooking, baking terms, and techniques
You’ll learn about “flour blends,” in addition to a variety of other terms and techniques specific to gluten-free baking and cooking.
You’ll need to archive what you know about traditional baking and learn a new methodology for success.