Summary: Episode 14 “Is It January Yet?!” Features: Wine and M&M’s…Duh - forgot gluten free food at a recent party.Gluten Free Flours - always refrigerate (4 to 6 months) or freeze (up to one year). Due to the lack of processing, most alternative flours will go rancid if not stored properly.There is no “Holy Grail” for a GF Flour combination. With flours such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use the 1/3 rule.Remember that gluten free flours tend to absorb more liquid. You may need to increase your liquid ingredients to avoid your baked goods being too dry/crumbly. Amaranth: Powerhouse for fiber, iron, B vitamins, and calcium. Works well in baked goods due to high moisture content in grain. Provides a nutty, grainy flavor. Note - there is a strong smell/taste with Amaranth.Brown Rice: Healthier choice than White Rice Flour due to whole grain. Nutty flavor. Can have a gritty texture (combine with other flours to combat this).Buckwheat: No relation to wheat whatsoever. Buckwheat is actually a herb and related to the rhubarb plant. Provides a nutty, earthy flavor.Millet: Non-acid forming, making Millet Flour easy to digest. Creates a light, crunchy crust for baked goods. Provides a sweet, nutty flavor.Quinoa: Works well in baked goods due to high moisture content in grain.Sorghum: Closely mimics wheat flour. Good for pizza crusts, scones, biscuits.Teff: Excellent thickener for soups, gravies, puddings, or stews. Provides a mild, nutty flavor. Don’t get glutened over the holidays! Never be embarrassed to ask questions or double check the labels of that well-meaning family member cooking for you.What’s your holiday tradition? Have a new tradition you’ve created since going gluten free? E-mail me at celiac@holdthegluten.netAre you an Gluten Free Eagles Fan? Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby! Read the blog. Listen to the podcast. Educate yourself. Rock on Celiacs! Visit my main site at http://holdthegluten.net