There are a lot of gluten-free goods on the market, and it’s getting easier to find places that serve gluten-free food. If you are gluten-free, you must be careful not to get gluten from other foods. When gluten-free foods touch gluten-containing foods, this is called cross-contamination. Contamination can happen when food is made at home. If you have celiac disease, you should talk to a trained dietitian about making a gluten-free diet that fits your needs. A qualified dietitian can help you choose healthy and nutritious gluten-free foods.
Gluten-Free Food Labels
Carefully read the food labels. Soy sauce, salad dressings, and sauces, which you might not think contain gluten, do.
When you go out to eat, ask questions. Only some places know what a gluten-free diet is. Don’t rush. It takes some time to get used to a diet without gluten.
People with celiac disease are urged to eat a gluten-free diet. It can be hard to do, but it is worth it. Not eating gluten can keep your small intestine from getting damaged and improve your health.
Here is a recipe for making a pizza base out of portobello mushroom caps that is gluten-free:
What you need:
2 big portobello mushroom caps, with the stems cut off
1/2 cup flour without gluten
1/4 cup of corn flour
1/4 teaspoon flour for baking
1/4 pinch of salt
1/4 cup of Parmesan cheese, grated
1/4 cup of grated mozzarella
Add your favorite pizza toppings
Set the oven temperature to 400 degrees Fahrenheit.
Olive oil is used to brush the tops of the portobello mushrooms.
Whisk the gluten-free flour, cornstarch, baking powder, and salt in a small bowl. The flour mixture should be sprinkled on the portobello mushroom caps. Parmesan cheese and mozzarella cheese go on top.
Bake for 15 to 20 minutes or until the cheese is melted and bubbly.
Add your favorite pizza toppings and bake for another 5 minutes or until the toppings are hot.
Wait a few minutes before cutting into pieces and serving.
Tips:
If you don’t have any portobello mushroom caps, you can use other kinds of mushrooms, like cremini or button mushrooms. You can also buy a gluten-free pizza crust mix instead of making your own. You can double the amount of flour and cornstarch if you want a thicker top.
Make sure to put only a little on the baking sheet, or the crusts won’t cook properly. Serve the pizza right away while it is still bubbling and hot. This gluten-free pizza crust is a tasty and easy way to enjoy pizza without gluten. The portobello mushroom caps make a hearty and delicious crust, and the Parmesan and mozzarella cheeses add a touch of creaminess.
