Picture this: creating delicious gluten-free dishes that are just as rich, creamy, and satisfying as those made with traditional wheat flour. It’s a world of culinary possibilities waiting to be explored, and it all starts with finding the right substitutes for essential ingredients. One ingredient that often presents a challenge for gluten-free cooks is potato starch, a versatile staple known for its thickening, binding, and stabilizing powers. But don’t despair! There’s a treasure trove of gluten-free potato starch replacements waiting to be discovered, allowing you to enjoy the same textures and flavors without compromising your dietary needs.
Why Choose Gluten-Free Potato Starch Replacements?
Potato starch, derived from potatoes, is a beloved ingredient in many kitchens. It’s a master of creating texture, lending a smooth, silky consistency to sauces and gravies, binding ingredients in meatballs and dumplings, and stabilizing emulsions in dressings and desserts. However, for those following a gluten-free lifestyle, finding suitable alternatives can feel like a culinary puzzle. This is where our journey begins.
The Importance of Gluten-Free Substitutes
Whether you’re dealing with celiac disease, gluten sensitivity, or simply seeking healthier options, embracing gluten-free cooking opens a world of delicious possibilities. However, finding reliable substitutes for common ingredients like potato starch is crucial for achieving culinary success. This article will guide you through 10 gluten-free options, each with unique properties and applications.
Unlocking a World of Gluten-Free Possibilities
Get ready to expand your culinary repertoire with an array of gluten-free alternatives to potato starch. We’ll explore their unique characteristics, delve into their versatility in different recipes, and provide tips for making the most of these ingredients. From classic choices like tapioca starch to more unexpected options like coconut flour, you’ll discover a wealth of possibilities to elevate your gluten-free cooking experience.
Understanding Potato Starch and Its Crucial Role in Cooking
Potato starch, a versatile ingredient derived from potatoes, is a culinary workhorse in many kitchens. Its unique properties make it a valuable tool for achieving desired textures and consistencies in a wide range of recipes. For those following a gluten-free diet, understanding the role of potato starch and finding suitable alternatives is key to unlocking a world of delicious and satisfying gluten-free meals.
The Power of Thickening: A Culinary Transformer
One of potato starch’s primary functions is its ability to thicken sauces, gravies, soups, and stews. When combined with liquid and heated, it forms a gel-like consistency that adds body and richness to these dishes. Imagine crafting a velvety smooth gravy for your roast chicken or a lusciously thick sauce for your favorite pasta—this is the magic of potato starch in action.
Binding and Stabilizing: Creating Culinary Harmony
Potato starch is not only a thickener but also a master binder. It helps hold ingredients together in meatballs, dumplings, and other dishes, ensuring they maintain their shape and structure during cooking. This binding power is also essential for creating stable emulsions in dressings and sauces, preventing separation and ensuring a smooth, consistent texture.
Potato Starch in Gluten-Free Baking: Achieving Texture and Rise
Potato starch plays a crucial role in gluten-free baking, where it contributes to a light and airy texture in cakes, cookies, and breads. Its ability to absorb liquid and create structure without the presence of gluten is invaluable for those seeking to create delicious gluten-free baked goods.
Key Uses of Potato Starch in Gluten-Free Cooking
The versatility of potato starch makes it a valuable ingredient in a wide range of gluten-free recipes:
- Gluten-Free Sauces and Gravies: Potato starch’s thickening power creates velvety smooth textures, enhancing the flavor of sauces and gravies without the need for gluten-containing ingredients.
- Gluten-Free Meatballs and Dumplings: Potato starch acts as a binder, ensuring these dishes maintain their shape and integrity during cooking.
- Gluten-Free Cakes and Cookies: Potato starch provides a light and airy texture, allowing you to create delicious gluten-free treats that rival their wheat-based counterparts.
- Vegan Dishes: Potato starch is a valuable tool in vegan cooking, serving as a thickener and binder in sauces, gravies, and plant-based meat alternatives.
Understanding potato starch’s properties and its role in gluten-free cooking is essential for achieving culinary success. Now that you’ve grasped the fundamentals, let’s explore a range of fantastic gluten-free alternatives that can seamlessly take the place of this versatile ingredient.
The Top 10 Gluten-Free Potato Starch Replacements: Unlocking Culinary Versatility
Now that you understand the importance of potato starch in gluten-free cooking, let’s dive into the exciting world of its alternatives. These 10 gluten-free options offer a range of textures, flavors, and properties, providing you with the flexibility to create delicious and satisfying gluten-free dishes without compromising on quality or taste.
1. Tapioca Starch (Tapioca Flour): A Gluten-Free Classic
Tapioca starch, derived from the cassava root, is a common gluten-free pantry staple that many cooks rely on for its versatility. It’s known for its neutral flavor, making it suitable for a wide range of dishes, both sweet and savory. Think of it as a blank canvas for your culinary creations, allowing the flavors of your ingredients to shine through.
Properties and Uses:
- Thickening Power: Tapioca starch is a powerhouse when it comes to thickening sauces, gravies, and soups. It creates a smooth, glossy consistency that enhances the overall mouthfeel of these dishes.
- Baking Applications: Tapioca starch adds a subtle chewiness to gluten-free cookies and cakes, making them light and airy. It’s also a great binder for gluten-free meatballs and dumplings, helping them maintain their shape during cooking.
- Vegan Friendly: Tapioca starch is naturally vegan, making it a versatile ingredient for plant-based cooking.
Advantages:
- Neutral Flavor: Tapioca starch’s neutral flavor allows the other ingredients in your recipe to take center stage.
- Versatile Applications: It can be used in both sweet and savory dishes, offering a wide range of culinary possibilities.
- Readily Available: Tapioca starch is widely available in most grocery stores, making it easy to find.
Disadvantages:
- Limited Nutritional Value: While it’s a valuable ingredient for thickening and binding, it doesn’t provide a significant nutritional boost.
- May Cause Digestive Issues: In some individuals, tapioca starch can cause digestive discomfort or bloating.
2. Cornstarch: A Reliable Gluten-Free Thickener
Cornstarch, a familiar pantry staple, is a reliable gluten-free alternative for thickening sauces, soups, and stews. It’s widely available, affordable, and offers a similar thickening power to potato starch.
Properties and Uses:
- Thickening Agent: Cornstarch is a classic thickener for sauces, gravies, and soups. It’s often used to create a smooth, silky consistency in these dishes.
- Baking Applications: Cornstarch is a key ingredient in custards and puddings, adding a smooth, velvety texture. It can also be used in other baked goods, but be mindful that it can sometimes create a slightly rubbery texture.
- Versatile in Cooking: Cornstarch can be used for thickening sauces, gravies, and soups, but it might not hold up as well in high-heat situations.
Advantages:
- Readily Available: Cornstarch is a pantry staple found in most grocery stores.
- Affordable: It’s a budget-friendly option for gluten-free cooks.
Disadvantages:
- Limited Flavor: Cornstarch has a slightly bland flavor, which might not be ideal for recipes where flavor is a primary focus.
- Not Suitable for High-Heat Cooking: Cornstarch can break down at high temperatures, so it’s not recommended for dishes that require prolonged cooking at high heat.
3. Arrowroot Starch: A Versatile Gluten-Free Thickener with a Smooth, Silky Texture
Arrowroot starch, extracted from the arrowroot plant, is known for its delicate flavor and exceptional thickening properties. It creates a clear, glossy consistency, making it a popular choice for sauces, gravies, and soups.
Properties and Uses:
- Thickening Power: Arrowroot starch is a superb thickener, producing a clear, glossy consistency that enhances the visual appeal of sauces and gravies.
- Baking Applications: It adds a subtle sweetness and a light, airy texture to cakes and cookies. Arrowroot starch is also a good choice for creating delicate, melt-in-your-mouth desserts.
- Versatile in Cooking: Arrowroot starch is a versatile ingredient, suitable for both sweet and savory dishes.
Advantages:
- Delicate Flavor: Arrowroot starch has a mild, almost sweet flavor that complements a variety of dishes.
- Clear, Glossy Consistency: It creates a visually appealing finish for sauces, gravies, and desserts.
- Digestive Tolerance: Arrowroot starch is often easier to digest than other starches, making it a good option for those with sensitive stomachs.
Disadvantages:
- Availability: Arrowroot starch might be slightly harder to find than other starches, but it’s increasingly available in specialty grocery stores.
- Cost: It can be more expensive than other common starches.
4. Rice Flour: A Versatile Gluten-Free Thickener and Baking Ingredient
Rice flour, a staple in gluten-free cooking, is made from finely ground rice. It offers a subtle rice flavor and can be used for both thickening and baking.
Properties and Uses:
- Thickening Power: Rice flour can thicken sauces, soups, and stir-fries, adding a subtle rice flavor to the dish.
- Baking Applications: Rice flour is a versatile ingredient for gluten-free baking, used in cakes, cookies, and breads. It provides a delicate crumb and a light texture.
- Vegan Friendly: Rice flour is naturally vegan, making it a great choice for plant-based cooks.
Advantages:
- Versatile Applications: Rice flour can be used for both thickening and baking.
- Readily Available: It’s widely available in most grocery stores.
- Mild Flavor: Rice flour has a subtle, pleasant flavor that complements various dishes.
Disadvantages:
- Not as Powerful as Other Starches: Rice flour might not thicken as effectively as other starches, so you may need to use more of it.
- Limited Gluten-Free Rise: Rice flour can be challenging to use for gluten-free breads, as it might not provide the same rise as wheat flour.
5. Coconut Flour: A High-Fiber Gluten-Free Thickener and Baking Ingredient
Coconut flour, made from ground coconut meat, is a powerhouse of fiber and flavor. It’s a highly absorbent ingredient that requires careful attention to liquid ratios in recipes.
Properties and Uses:
- Thickening Power: Coconut flour can thicken sauces and gravies, adding a subtle coconut flavor.
- Baking Applications: Coconut flour is a fantastic ingredient for gluten-free baking, imparting moisture and texture to cakes, muffins, and cookies. It adds a delightful coconut flavor that complements many sweet treats.
- High in Fiber: Coconut flour is a great source of fiber, promoting digestive health and satiety.
Advantages:
- High in Fiber: Coconut flour is a great source of dietary fiber, promoting digestive health and satiety.
- Unique Flavor: It adds a delightful coconut flavor to dishes, making it a versatile ingredient for both sweet and savory recipes.
- Gluten-Free and Vegan: Coconut flour is naturally gluten-free and vegan, making it a versatile choice for those with dietary restrictions.
Disadvantages:
- Highly Absorbent: Coconut flour is very absorbent, so careful attention to liquid ratios is crucial to prevent dryness in recipes.
- Strong Coconut Flavor: While its coconut flavor is desirable in some recipes, it might not be ideal for dishes where you want a neutral flavor profile.
6. Almond Flour: A Nutty Gluten-Free Thickener and Baking Ingredient
Almond flour, made from finely ground almonds, adds a delightful nutty flavor and a slightly crumbly texture to dishes. While not a traditional thickener, it can be used in small amounts to add a unique twist to sauces or baked goods.
Properties and Uses:
- Thickener: Almond flour can be used in small amounts to thicken sauces, adding a subtle nutty flavor.
- Baking Applications: Almond flour is a versatile ingredient for gluten-free baking, often used in cakes, cookies, and breading for chicken or fish. It creates a light, airy texture and a delightful nutty flavor.
- High in Protein and Fiber: Almond flour is a good source of protein and fiber, making it a nutritious addition to your diet.
Advantages:
- Nutty Flavor: Almond flour adds a delicious nutty flavor to dishes.
- Versatile Applications: It can be used for both thickening and baking.
- High in Protein and Fiber: Almond flour is a nutritious ingredient, offering protein and fiber for a satisfying meal.
Disadvantages:
- Cost: Almond flour can be more expensive than other flour alternatives.
- Allergy Consideration: Almond flour is not suitable for individuals with nut allergies.
7. Chickpea Flour (Besan): A Versatile Gluten-Free Thickener and Baking Ingredient
Chickpea flour, also known as besan, is a staple in many cuisines around the world. It has a slightly nutty flavor and a slightly grainy texture. Chickpea flour is a fantastic thickener for sauces, curries, and soups, and it also adds a unique texture and flavor to gluten-free baking.
Properties and Uses:
- Thickening Power: Chickpea flour is a versatile thickener for sauces, curries, and soups, adding a slightly nutty flavor.
- Baking Applications: Chickpea flour is a wonderful ingredient for gluten-free baking, creating a slightly dense and chewy texture. It’s often used in cakes, cookies, and flatbreads.
- High in Protein and Fiber: Chickpea flour is a good source of protein and fiber, making it a nutritious choice for your diet.
Advantages:
- Unique Flavor: Chickpea flour adds a slightly nutty and earthy flavor to dishes.
- High in Protein and Fiber: It’s a nutritious ingredient, providing protein and fiber for a satisfying meal.
- Vegan Friendly: Chickpea flour is naturally vegan, making it a great choice for plant-based cooks.
Disadvantages:
- Slight Grainy Texture: Chickpea flour has a slightly grainy texture that might not be suitable for all dishes.
- Not a Light and Airy Thickener: It creates a denser texture compared to other starches, which might not be ideal for certain recipes.
8. Flaxseed Meal: A Natural Gluten-Free Binder and Thickener
Flaxseed meal, ground flaxseed, is a natural binder and thickener, often used in vegan cooking. It can add a slightly nutty flavor and a smooth texture to your dishes.
Properties and Uses:
- Thickening Power: Flaxseed meal is a natural thickener, particularly useful for sauces and gravies. It can create a smooth, silky consistency that enhances the overall texture.
- Binding Agent: It’s a great binder for vegan meatballs and burgers, holding the ingredients together.
- Egg Replacement: Flaxseed meal can be used as an egg replacement in baking, adding moisture and structure to gluten-free cakes and cookies.
Advantages:
- Natural and Nutrient-Rich: Flaxseed meal is a naturally gluten-free ingredient packed with nutrients, including fiber, omega-3 fatty acids, and lignans.
- Versatile in Vegan Cooking: Flaxseed meal is a valuable tool in vegan cooking, used for thickening, binding, and as an egg replacement.
Disadvantages:
- Slightly Nutty Flavor: Flaxseed meal has a slightly nutty flavor that might not be suitable for all dishes.
- Can Be Mucilaginous: Flaxseed meal can become mucilaginous when mixed with liquid, so it’s essential to use it in moderation.
9. Chia Seeds: A Powerful Gluten-Free Thickener and Binder
Chia seeds, tiny powerhouses of nutrition, absorb liquid and create a gel-like consistency. They’re a great option for thickening sauces and gravies, adding a subtle nutty flavor and a slightly chewy texture.
Properties and Uses:
- Thickening Power: Chia seeds are a fantastic gluten-free thickener, creating a smooth and silky consistency when mixed with liquid.
- Binding Agent: Chia seeds can also act as a binding agent in gluten-free baking, creating a cohesive texture in cakes and cookies.
- Nutrient-Rich: Chia seeds are packed with nutrients, including fiber, omega-3 fatty acids, and antioxidants.
Advantages:
- Nutrient-Rich: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants.
- Versatility: They can be used for thickening, binding, and as a healthy addition to smoothies, yogurt, and other dishes.
- Gluten-Free and Vegan: Chia seeds are naturally gluten-free and vegan, making them a versatile choice for various dietary needs.
Disadvantages:
- Strong Flavor: Chia seeds have a slightly nutty and earthy flavor that might be overpowering in some dishes.
- Gel-Like Consistency: The gel-like consistency created by chia seeds might not be ideal for all recipes.
10. Guar Gum: A Powerful Gluten-Free Thickener for Smooth, Velvety Textures
Guar gum is a natural gum extracted from guar beans. It’s a powerful thickener often used in processed foods but can also be incorporated into homemade sauces, gravies, and baked goods. It’s a great choice for creating a smooth, velvety texture, but it’s important to use it sparingly as it can be potent.
Properties and Uses:
- Thickening Power: Guar gum is a very effective thickener, capable of creating a smooth, velvety consistency in sauces, gravies, and soups.
- Stabilizer: Guar gum also acts as a stabilizer, preventing separation in emulsions like salad dressings.
- Vegan Friendly: Guar gum is naturally vegan, making it a versatile ingredient for plant-based cooks.
Advantages:
- Powerful Thickening Action: Guar gum is a very effective thickener, producing a smooth and silky texture.
- Versatility: It can be used in a variety of dishes, including sauces, soups, gravies, and desserts.
Disadvantages:
- Potent Thickener: Guar gum is a very potent thickener, so it’s essential to use it sparingly to avoid over-thickening dishes.
- May Cause Digestive Issues: In some individuals, guar gum can cause digestive discomfort or bloating, especially when consumed in large quantities.
With this comprehensive guide to 10 gluten-free potato starch replacements, you’re well-equipped to embark on a culinary adventure. Experiment with these options, discover your favorites, and enjoy the freedom of creating delicious gluten-free dishes that satisfy your taste buds and dietary needs. Happy cooking!
Choosing the Right Gluten-Free Potato Starch Replacement for Your Needs
With a diverse range of gluten-free potato starch replacements available, you might wonder how to choose the best one for your specific needs. It’s all about understanding the unique properties of each ingredient and considering the desired texture, flavor, and dietary requirements of your recipe.
Thickening Sauces and Gravies: Achieving a Smooth, Velvety Consistency
For sauces and gravies, you want a gluten-free thickener that creates a smooth, velvety texture without altering the overall flavor profile. Here are some top choices:
- Tapioca Starch: A classic choice, tapioca starch delivers a smooth, glossy consistency and a neutral flavor, making it perfect for thickening sauces and gravies.
- Arrowroot Starch: Arrowroot starch is another excellent option for thickening sauces, producing a clear, glossy finish that enhances the visual appeal. Its delicate flavor complements a variety of dishes.
- Cornstarch: Cornstarch is a reliable thickener for sauces and gravies, offering a smooth consistency at a reasonable price. However, it might not hold up as well in high-heat situations.
- Rice Flour: Rice flour can be used to thicken sauces, but it might not be as powerful as other starches. It adds a subtle rice flavor, which might not be suitable for all dishes.
- Guar Gum: Guar gum is a potent thickener that can create a smooth, velvety texture, but use it sparingly to avoid over-thickening.
Mastering Gluten-Free Baking: Achieving Lightness and Texture
Gluten-free baking requires special attention to texture and rise. These gluten-free potato starch replacements excel in baking applications:
- Tapioca Starch: Tapioca starch adds a subtle chewiness and a light, airy texture to gluten-free cookies and cakes.
- Arrowroot Starch: Arrowroot starch provides a delicate sweetness and a light, airy texture, ideal for creating delicate desserts.
- Coconut Flour: Coconut flour imparts moisture and texture to gluten-free cakes, muffins, and cookies, adding a delightful coconut flavor.
- Almond Flour: Almond flour is a versatile ingredient for gluten-free baking, creating a light and airy texture with a delicious nutty flavor.
- Chickpea Flour: Chickpea flour adds a unique texture and flavor to gluten-free baked goods, often used in cakes, cookies, and flatbreads.
Vegan Cooking: Exploring Plant-Based Alternatives
When creating delicious vegan dishes, choose gluten-free potato starch replacements that are naturally vegan and provide the desired thickening and binding properties.
- Tapioca Starch: Naturally vegan and versatile, tapioca starch is an excellent choice for thickening sauces, gravies, and plant-based meat alternatives.
- Arrowroot Starch: Arrowroot starch is another naturally vegan option that creates a smooth, glossy consistency, ideal for vegan sauces and gravies.
- Rice Flour: Rice flour is naturally vegan and can be used for thickening sauces and soups, adding a subtle rice flavor.
- Coconut Flour: Coconut flour is a great source of fiber and adds moisture and texture to vegan cakes, muffins, and cookies.
- Flaxseed Meal: Flaxseed meal is a natural binder and thickener, often used in vegan recipes, adding a slightly nutty flavor and a smooth texture.
- Chia Seeds: Chia seeds are a fantastic thickener for vegan sauces and gravies, adding a subtle nutty flavor and a slightly chewy texture.
- Guar Gum: Guar gum is a naturally vegan thickener that can create a smooth, velvety texture, but use it sparingly.
Experiment with these gluten-free potato starch replacements and explore the world of flavor and texture they can unlock. By carefully considering your recipe’s needs, you’ll create delicious gluten-free dishes that satisfy your taste buds and dietary requirements. Happy cooking!
Tips for Using Gluten-Free Potato Starch Substitutes Successfully
Now that you’ve explored a range of gluten-free potato starch replacements, let’s delve into some essential tips for successfully incorporating them into your recipes. These tips will help you achieve the desired texture, consistency, and flavor, ensuring your gluten-free creations are as delicious as ever.
The Importance of Proper Cooking Techniques
Many starch-based thickeners require cooking to activate their thickening properties. Think of it as a transformation—the starch molecules absorb liquid and create a gel-like structure when heated. Here are some key tips for cooking with gluten-free potato starch substitutes:
- Start with a Cold Liquid: Begin by combining the starch with a cold liquid, whisking until it’s completely dissolved. This helps prevent lumps from forming.
- Gradual Heating: Gradually heat the mixture over medium heat, whisking constantly. This ensures that the starch cooks evenly and thickens properly.
- Don’t Boil: Once the mixture begins to thicken, reduce the heat to low and continue whisking. Avoid boiling, as it can cause the starch to break down and create a thin, watery consistency.
Adjusting Liquid Ratios: Finding the Right Balance
One of the key challenges when using gluten-free substitutes is adjusting liquid ratios. Different substitutes have varying levels of absorbency, so you might need to experiment to find the perfect balance.
- Start with a Little Less Liquid: It’s generally a good idea to start with slightly less liquid than you would use with potato starch. You can always add more liquid if needed.
- Gradually Add Liquid: While whisking, slowly add more liquid until you achieve the desired consistency.
- Observe the Texture: Keep an eye on the texture as you add liquid, as the consistency can change quickly.
Troubleshooting Common Issues
Here are some common issues you might encounter when using gluten-free potato starch replacements and tips for resolving them:
- Lumps: If you notice lumps, whisk the mixture vigorously to break them up. You can also strain the sauce or gravy through a fine-mesh sieve to remove any remaining lumps.
- Too Thin: If your sauce or gravy is too thin, add a little more of the chosen gluten-free starch, whisking continuously until the desired thickness is achieved.
- Too Thick: If your sauce or gravy is too thick, add a little more liquid, whisking until the desired consistency is reached.
Remember, practice makes perfect! With a little experimentation and these helpful tips, you’ll master the art of using gluten-free potato starch substitutes and create delicious dishes that are both flavorful and satisfying.
Embracing the Freedom of Gluten-Free Cooking: Key Takeaways
As you’ve explored the world of gluten-free potato starch replacements, you’ve discovered a wealth of versatile ingredients that can enhance your cooking experience. From classic choices like tapioca starch and cornstarch to more unique options like coconut flour and chickpea flour, there’s a perfect match for every culinary need. Remember, the journey of gluten-free cooking is a celebration of creativity, adaptability, and deliciousness.
Key Takeaways:
- Variety is Key: There’s no single “best” gluten-free potato starch replacement. Each ingredient offers unique properties, flavors, and textures, so experiment and discover your favorites.
- Embrace the Culinary Possibilities: Gluten-free cooking opens a world of delicious and fulfilling dishes. Don’t be afraid to experiment with different ingredients and techniques, and enjoy the creative freedom it offers.
- Enjoy the Benefits: Adopting a gluten-free lifestyle can bring numerous health benefits, including improved digestion, reduced inflammation, and increased energy levels.
- Continue Exploring: The world of gluten-free cooking is constantly evolving. Stay curious, try new recipes, and discover the exciting culinary possibilities that lie ahead.
Now, armed with the knowledge and inspiration you’ve gained, go forth and create culinary masterpieces that are both delicious and gluten-free. Embrace the freedom of choice, experiment with these alternatives, and enjoy the satisfying journey of gluten-free cooking!
Resources
To delve deeper into the world of gluten-free cooking and explore alternative ingredients, here are some valuable resources:
- Guide to Gluten-Free Grains and Flours: This resource from the Celiac Disease Foundation provides comprehensive information on various gluten-free grains and flours, their properties, and uses in cooking and baking. https://celiac.org/
- Exploring Gluten-Free Starches and Thickeners: This resource delves into the world of gluten-free starches and thickeners, offering insights into their unique characteristics and how to use them effectively in recipes. https://www.bobsredmill.com/
- Tips for Successful Gluten-Free Baking: This resource from King Arthur Baking Company provides valuable tips and tricks for achieving success in gluten-free baking, including ingredient substitutions, techniques, and troubleshooting common issues. https://www.kingarthurbaking.com/
- Navigating a Gluten-Free Lifestyle: This resource from Beyond Celiac provides guidance and support for individuals living a gluten-free lifestyle, covering topics such as dining out, travel, and maintaining a healthy diet. https://www.beyondceliac.org/
