Talking about gluten free & the GI
Posted by kathryn in Blogging
A couple of weeks ago I met up with the lovely Arwen from Hoglet K and The Chameleon’s Tongue to talk about whether gluten free food was health food. We discussed the GI, the latest “trend” for gluten free and how to make eating gluten free that bit healthier.
Anyway, Arwen recorded the interview and you can listen to it at the site, or download as a podcast. She has also posted a great little summary of our conversation. If you’re interested click here.
Arwen has written a whole series of posts on food intolerances on her Chameleon’s Tongue blog – so take a look at those as well.
Also, a reminder that the Spring and Autumn editions of An Honest Kitchen are still available for sale. An Honest Kitchen is an occasional e-magazine put together by Lucy from Nourish Me and myself. Spring and Autumn can both be downloaded from here. There are free extracts from both issues available for download.
And if you’re on the northern side of the planet and just want a handful of hearty, warming recipes, then remember our mini Soup edition is also on sale.
04 October, 2011
Comments
Just had a look at the preview of the spring Honest Kitchen and Gingery Beef is definately on next week’s menu. You said shredding ginger was difficult however – I’ve recently discovered the best tip since sliced bread is to freeze the ginger. It doesn’t go wrinkly when old, doesn’t seem to lose any flavour, you don’t need to peel it, and is really easy to grate. I use a microplane.
Hi there Gwyneth, the gingery beef is really good, as is the paneer variation we also include. And thank you for the tip about freezing ginger, you’ve reminded me that a client mentioned she freezes it. I shall try it out next time I buy ginger, love the idea of just being able to grate it. Mind you I do quite enjoy bashing it with a rolling pin as well!
It was lovely speaking with you Katherine, and I think your practical advice is exactly what people need to make their gluten free diets as healthy as possible.
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