If you have found the information on this blog useful, enjoyable, candid, or inspirational ... help keep it reader supported, journalistically driven, available to all, and advertiser-free. If you are able and inspired to do so, please consider a subscription to this blog. You can drop a dime or two every month, every year, or whenever you feel moved.
It will keep me writing, gathering facts, and interviewing the experts.
Love,
Elisabeth
Daily TipsWhen it comes to food allergies, there is a big learning curve. To help with the details, we are posting a daily tip about the top food allergens, cross contamination and how to avoid it, crazy hidden places that food allergies hide, cooking and baking tips, and more. There will be a new one every day! Read them with your morning beverage, forward to family & friends who need them, and discuss.
Friday, November 2, 2012 at 12:13PM Today's Tip brought to you by:
Nuts and nut flours are a great baking substitute for the gluten-free baker, but the higher fat content means these expensive products can go rancid more quickly, especially in summertime heat. Store nut flours in an airtight container in the fridge or freezer to prolong the shelf life.
