Question: A gluten-free substitution for all-purpose flour usually contains:

Select one:

1. 50% starch flour, 25% rice flour, 25% protein flour

2. b. 50% rice flour, 25% starch flour, 25% protein flour

3. c. 50% protein flour, 25% rice flour, 25% starch flour

4. d. 50% protein flour, 50% rice flour

5. Answer: b. 50% rice flour, 25% starch flour, 25% protein flour

6. Question: Frozen ingredients in your recipe should be added while still frozen:

7. a. True

8. b. False

9. Answer: False

10. Question: Avoiding gluten will cure celiac disease over time:

11. a.True

12. b.False

13. Answer: False

14. Question: According to the Food and Drug Administration, a product must contain less gluten than _____________ to be labeled as gluten-free.

15. Select one:

16. a. .02%

17. b. .002%

18. c. 2%

19. d. .2%

20. Answer: b. .002%

21. Question: Foods generally high in gluten because they are made from barley include:

22. Select one or more:

23. a. Malts

24. b. Soups

25. c. Stocks

26. d. Beers

27. Answer: All of them

28. Question: For a bread flour mix, it is recommended to add ___________ of xanthan gum as the last ingredient to add stability.

29. Select one:

30. a. 1 teaspoon

31. b. 1 tablespoon

32. c. 1/2 teaspoon

33. d. 2 tablespoons

34. Answer: c. 1/2 teaspoon

35. Question: Symptoms of gluten intolerance are similar to those of celiac disease but usually _________ severe.

36. Select one:

37. a. less

38. b. more

39. Answer: a. less

40. Question: Celiac disease is a type of autoimmune disorder where the body attacks itself.

41. Select one:

42. True

43. False

44. Answer: True

45. Question: Gluten-Free whole grain flours:

46. Answer: Made from brown rice, oats, quinoa, sweet potato, buckwheat and teff

47. Question: Gluten-free nut and bean flours:

48. Answer: Made from almonds, coconuts, hazelnuts, fava, lentil, garbanzo beans and soybeans