The question put forward in the title of this post is simply to stimulate and encourage the enquiring mind oriented around a gluten free diet to follow up on the sources of information provided in this post

Due to the time-sensitive nature of the current Australian tour schedule (May 19 – June 6)^th by Sally Fallon, this is of particular relevance to our Australian readers. However, for those in other countries, or those who are reading this sometime into the future, we’ve also included relevant reference links for further information.

Sally Fallon is a journalist, nutrition researcher, chef, homemaker and community activist, perhaps best known for her book Nourishing Traditions – Cookbook That Challenges Politically Correct Nutrition & The Diet Dictocrats, Revised Second Edition., which she co-authored with Mary Enig, PhD, who is world-renowned for her expertise in the field of lipids and human nutrition (Mary Enig, PhD is lovingly and respectfully referred to as the “fat guru”). She was also one of the first to raise the alarm about the dangers of trans-fats. (more…)

If you’re already familiar with these basics please bear with us as we start to build the solid foundation needed for the budding new gluten-free cooks out there. Also, if you have some constructive input please feel free to post your contribution at the end of this article.

Background: Rice is the more obvious and most popular choice of gluten free grains to work with. Like most of the other grains, books can be written (and have been) on this one subject alone.

There are over 100,000 rice cultivars currently registered, each with distinct characteristics. This offers an enormous variety of flavors, textures, aromas and colors. If you live in the west, then those most familiar to you would most likely include varieties that range from the wild rice, black rice through red rice, brown rice and basmati, through to the more processed common white rice we all know so well.

The Possibilities Are Endless: No matter where you live, it is likely that you will have several (or many) of these varieties available in your local area. Combine each of these with the many different ways of cooking, preparing and serving the grain, then, right there, you have a rich resource of tasty possibilities at your fingertips. Your only limit is your imagination and creativity. (more…)