Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 Since corn-on-the-cob season is coming around again, I wanted to share my fun and yummy vegan, gluten free alternative to " buttering " it. ...ordinary yellow, prepared mustard! It has the nice yellow colour, and smooth texture of butter or margarine but is low in fat and a natural source of omega 3 fatty acids. The piquant flavour of the mustard complements that of the sweet corn. It's convenient and inexpensive. What could be better! Most people hear the idea and say " Yuck! " but after trying it, are surprised at how successful it is. It's an inovative idea that is going to show up on gourmet cooking shows in the near future! :-) Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 I thought that I read that mustard is not good for gluten free. Still trying to figure out what I can and can't eat. Jo In a message dated 6/22/2009 11:26:31 AM Pacific Daylight Time, dpageau writes: Since corn-on-the-Since corn-on-the-<WBR>cob season is coming around again, I wanted to share my fun and yummy vegan, gluten free alternative to " buttering " it. ...ordinary yellow, prepared mustard! It has the nice yellow colour, and smooth texture of butter or margarine but is low in fat and a natural source of omega 3 fatty acids. The piquant flavour of the mustard complements that of the sweet corn. It's convenient and inexpensive Most people hear the idea and say " Yuck! " but after trying it, are surprised at how successful it is. It's an inovative idea that is going to show up on gourmet cooking shows in the near future! :-) Deborah **************An Excellent Credit Score is 750. See Yours in Just 2 Easy Steps! (http://pr.atwola.com/promoclk/100126575x1221823273x1201398689/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=Jun eExcfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 Jo Originally the thinking was that mustard, being made from vinegar, had a chance of gluten contamination. However the American and Canadian Dietetic Associations conducted substantially detailed testing of many distilled products, including vinegars and found that no protein passed into the end product so there are safe for people avoiding gluten. That said, most vinegars in N. American are made from corn (with the exception of malt vinegar which has barley malt added after distillation), so condiments which use vinegars are afe to use for those avoiding gluten. On the other hand, there are many reasons to avoid acid food because the changes to body pH and it's relationship to disease, but that's a whole other story. BL On Mon, Jun 22, 2009 at 6:12 PM, <ladijo40 wrote: > > > > I thought that I read that mustard is not good for gluten free. Still > trying to figure out what I can and can't eat. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.