An Allergy-Free Pantry Part 2

This post is a little more "tricky" There are many definitions when it comes to allergy-free. The food you eat depends directly on your personal allergies.

Some people are allergic to corn so Sam Mills products would not work for them. Thankfully, my children are not allergic to corn or potatoes so that is what we survive on for our fillers.
Sam Mills provides: spaghetti, macaroni, ect. pasta.

Bob's Red Mill is not the end all answer to all the other products. I use Bob's Red Mill for convenience, but you can buy these ingredients from health food store's bins.

Gluten-free Rolled Oats:
Walmart: $6. something
Krogers: $

Some argue over quinoa being a grain, but for this blog I'm gonna call it grain-free. It's up to you to research and come to a personal decision. I will say Coconut flour is going to be the flour you use the most. Potato flour is very heavy in weight and absorbs liquid. Chia is a seed which does not supplement to well in large quantities. Quinoa gives a funky taste if you use over 140 grams in a flour mixture.

Grain Free

 These flours you are going to use sparingly. Buckwheat and Millet are strong earthy taste when used too much. I haven't tasted Amaranth or Sorghum in my recipes yet, but I have not used over 20 grams in my flour mixtures either.

Gluten and Wheat free NOT grain free