A Note on Ingredient Labels, for the gluten-free amongst you!

A note on reading labels for those of you who must be gluten free:

First off, you’ve got to read them. Before you buy them!

(I still screw that up sometimes, and I was diagnosed celiac almost fifteen years ago now.)

I used to take lists shopping with me, printed off from the different celiac websites. Reading labels and comparing everything! 

Now we’ve all got Google on our smart phones, I know; but I now shop by a much easier rule.

IF I DON’T KNOW WHAT AN INGREDIENT IS —> I DON’T BUY IT.

Simple. You wouldn’t believe how much that by itself cleans up your diet.

There are exceptions, of course - Quaker has some rice cakes out that I love, these are NOT your mother’s 1980s rice cakes! - but Quaker marks gluten free, so I let some undecipherable ingredients slide. (Tocopherols?)

But I don’t let there be many exceptions.

It’s actually a good rule for everybody, but I haven’t found many ‘everybodies’ except my gluten free folks who are willing to stick with it. 

Read those ingredients. That’s key to cooking gluten free: know what you’re eating! It’s the only way, the ONLY way, to be safe.