The Anonymous Widower

Ethnic Cooking

With my problems over the Digestive biscuits and their codex gluten-free wheat starch, it is worth looking at ethnic or traditional cooking around the world.

Indian – Thickened with chick-pea flour.

Chinese – Rice-based and often unthickened.  My local and very safe and goodChinese restaurant uses potato flour, but what do they use in China.

Provencal – Everything is thickened by reduction.

Italian – Take out the bread, pasta and pizza and most Italian cooking is about pure and fresh ingredients.

Fish – Traditionally cooked plain or smoked. Look at some Scottish, Greek, Spanish and Italian traditions.

Sausages and cooked meat – Proper ones are usually just meat in Europe.

English – My mother and her generation used corn-flour. Didn’t we always have meat and two veg. It could also be argued that traditional English food is what is in season in the garden or has been trapped or killed, like rabbit or chicken.

So if you take out bread, a lot of traditional food is gluten-free.

We were all and I don’t just mean coeliacs, a lot healthier.

June 14, 2010 - Posted by AnonW | Food | Coeliac/Gluten-Free, Cooking