Gluten-free cooking that tastes greatPosted: Updated:
PHOENIX -- More and more folks are trying gluten-free diets these days, and some doctors are suggesting it to their patients to treat a variety of health conditions.
On Wednesday's Good Morning Arizona, author and chef Spring Rayne Paone showed Yetta Gibson and Scott Pasmore some great tips for going gluten-free.
Paone is the author of "Eat Conscious and Be Merry," a guide to gluten-free, healthy recipes.
"Most sauces and dressings have a lot of gluten," she says. "Gluten is actually a protein in grain. And not just wheat. It's in corn, it's in rice."
To follow a strict gluten-free lifestyle, Paone advises staying away from anything processed.
"Most people aren't aware that corn and rice are a part of gluten," she says. "Not the same protein as the wheat itself, but pretty high amounts for people with Celiac disease or things like that." At present, the only effective treatment to Celiac disease is a lifelong gluten-free diet.
Paone demonstrated making an avocado mousse. It's said to taste like chocolate, but is gluten-free.