Summer Gluten-Free Recipe Contest By bearic

Contest Summary

Enter a chance to win (4) Movie Tickets by submitting your favorite Gluten-Free Recipes on DailyYummy.com. The winner is decided by DailyYummy.com readers’ rating and traffic on the particular recipe page and screened by DailyYummy.com editorial staff. Author must indicate that the recipe is gluten-free by including “Gluten-Free” or “Flourless” on title or description. Please note that readers may submit as many recipes as they desire; the more submission, the better the chances of winning.

Deadline to submit is August 31, 2009. Winners will be decided by September 15, 2009. No purchase necessary to win, all participants will need to register to DailyYummy.com. Only US/Canada readers may participate. Submission must be in English. Winner will be contacted by DailyYummy.com no later than September 20, 2009. Recipes written must be an original creation by author. Plagiarism will be subject to disqualification.

Contest Prizing

4 (Four) Movie Tickets to 3 Winners

What is considered Gluten-Free?

Gluten-free diet is It is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. Although gluten is commonly associated with wheat, not all wheat products contain gluten. For instance highly processed wheat glucose has been found to contain no detectable gluten (ie less than 5 parts per million gluten).

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup.