Great Cooking Tips

• Dipping bacon in cold water before cooking will cut down on it’s curling up.
• Use milk instead of water when making piecrust. It will never be hard or dry.
• Add a Tsp. Of cornstarch to the sugar before beating it into the egg whites and your meringue won’t weep.
• For fluffier omelets, add a bit of cornstarch before beating.
• When trussing poultry, use unwaxed and unflavored dental floss. It won’t burn.
• Place a layer of celery and onion under fish when baking. Besides adding flavor, it will prevent fish from sticking. Also thaw fish in milk. The milk absorbs the frozen taste and adds a fresh caught taste.
• Recipes that start with a smaller quantity of flour are likely to convert well.
• Recipes that use cake flour are good for converting because cake flour has less gluten in it than regular all purpose flour.
• The more eggs that are called for in a recipe are most easily converted.

And Remember: The Canadian Food Inspection Agency monitors all gluten free claims such as consumer complaints, random testing, and routine plant inspections. It is important to report any problems such as mislabeled foods to: CFIA at 1-800-442-2342

Is there a new gluten free product you’ve discovered? A restaurant that is celiac friendly? A new book on celiac disease? Please tell us about it. E mail the information to m.culver@sympatico.ca and we’ll let the other members know about it in our next newsletter.