Gluten Free Apsaragus Eat More! ~ Marston Produce Inc.

Archive for the ‘gluten free flour’ Category

Creamed Potato & Asparagus Soup

Sunday, January 22nd, 2012

Hello Asparagus Lovers!

Need something hot and filling to get you through these cold months and missing the asparagus season? This is a great dish to incorporate some of our asparagus flour and benefit from those great nutrients found in asparagus…

Creamed Potato and Asparagus Soup

2-3 cups leftover mashed potatoes (fresh mashed will work too!)

1 tbsp olive oil

1 med onion chopped

2 cloves garlic minced

1 box chicken broth (3 cups)

1 cup water

1.5 cups skim milk

salt and pepper to taste

1 tbsp Marston Produce Asparagus Flour™

In a 3 qt. dutch oven, heat 1 tbsp olive oil and sautee onions and garlic for 5 mins.

Add potatoes, asparagus flour, broth, and water. Bring to a boil. Reduce heat to simmer for 20 mins uncovered.

Add milk.  Season with salt and pepper. Continue simmering for 5-6 mins.

Remove from heat and serve.

Serves 4.

Hearty and Delicious

Perfect on a cold winter night....

what is gluten free flour?

Friday, January 13th, 2012

Marston Produce Asparagus Flour is naturally Gluten Free!

A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as “dextrin”. A gluten-free diet is the only medically accepted treatment for celiac disease,[1] the related condition dermatitis herpetiformis,[2] and wheat allergy.[1]

Additionally, a gluten-free diet may exclude oats. Medical practitioners are divided on whether oats are an allergen to celiac disease sufferers[3] or if they are cross-contaminated in milling facilities by other allergens.[4]

The term gluten-free is generally used to indicate a supposed harmless level of gluten rather than a complete absence.[5] The exact level at which gluten is harmless is uncertain and controversial. A recent systematic review tentatively concluded that consumption of less than 10 mg of gluten per day is unlikely to cause histological abnormalities, although it noted that few reliable studies had been done.[5] Regulation of the label gluten-free varies widely by country. In the United States, the FDA issued regulations in 2007 limiting the use of “gluten-free” in food products to those with less than 20 ppm of gluten.[6][7] The current international Codex Alimentarius standard allows for 20 ppm of gluten in so-called “gluten-free” foods.[8]