Nutrition, food safety, and health resources from CSU Extension
These gluten-free bagels are made with tapioca, arrowroot and brown rice flour instead of traditional wheat flour! Yield: 8 bagels Ingredients: 1⁄2 cup water 2 eggs 3 tablespoons canola oil 1⁄2 cup tapioca flour 1⁄2 cup arrowroot flour 11⁄2 cups brown rice flour 2 1⁄4 teaspoons yeast 3 tablespoons sugar […]
Sorghum is another grain you can include to add variety to your meals! It is an ancient grain that is native to Africa. Also, it is drought- and heat-resistant And a staple in many parts of the world. Why Eat Sorghum? People typically eat sorghum as a whole grain, with […]
Quinoa is a nutritious food that has been around for thousands of years. Although often used as a substitute for grains, it is actually a seed. It has gained popularity in recent years, particularly for those following gluten-free or vegetarian diets. Why Eat Quinoa? It is a great source of protein. One cup […]
