Food
web-posted Wednesday, July 23, 2008
Xanthan gum, a natural carbohydrate, is used along with non-gluten flours to give baked goods their elasticity and structure. Xanthan gum is made from a tiny microorganism called "xanthomonas campestris." A pinch of xanthan gum added to homemade salad dressings helps build viscosity and improve the suspension of oil and vinegar and also helps to thicken oil-free salad dressings.
web-posted Wednesday, July 23, 2008
Gluten is a special type of combined protein that is commonly found in grains. When the term "gluten-free" is used, it generally refers to the glutens found in wheat, barley, rye and their derivatives.
web-posted Wednesday, July 23, 2008
LUBBOCK, Texas -- Fifteen years ago, before fuel prices began pushing all costs in the nation skyward, two pastors in Central Georgia were quietly mobilizing a plan to cut grocery bills in half.
web-posted Wednesday, July 23, 2008
ATHENS, Ga. -- Virginia Crawford started this year as an energetic woman who was active for her age.
web-posted Wednesday, July 23, 2008
2 cups brown rice flour (extra finely ground)
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Published on 1/5/2007
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Published on 1/5/2007