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Reply to "Brunch for gluten-free vegetarian?"
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[quote=Anonymous]For gluten free avoid wheat flour, rye, and barley. Use oats only if they say they're certified gluten free b/c of cross contamination issues. Also, it's better to use ingredients that are clearly marked GF or don't have a lot of additives, e.g., modified cornstarch can often have gluten in it. So sometimes it's best to buy a block of cheese and shred vs. buying shredded cheese. Rice, potatoes, quinoa, corn are all fine as grains. --egg dishes --roasted potatoes --gf bread and make french toast casserole --greek yogurt and gf granola --gf oatmeal [/quote]
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