How to adapt recipes
Here are some tips how to adapt almost any food to become gluten-free:
1. Concantrate only on the items of the recipe that are necessary to be adapted. Select recipes with foods containing very little flour or gluten. Sometimes the flour can be excluded. Focus on the major flavors. Serve simple fruit and vegetables. While reviewing a recipe mark problem ingredients in it.
2. Refuse recipes containing convenience foods. Go back to the “from scratch” recipes - the convenience food substitutes. Learn to make the basic sauces and gravies often used in casseroles and soups.
3. Look in a gluten-free cookbooks for a similar recipe. Proportions are the key so compare them. Flour and other components acting as thickeners are compared to the amount of liquids in the recipe. Keep proportions almost the same for your recipe. Adding the same amount of liquid, it takes less starch to thicken than flour.
4. Eat commercial or home-made gluten-free substitutes. For instance, gluten-free bread, macaroni and corn tortillas.
5. Try not to complicate anything but take family health concerns, likes, dislikes and food dollars available into consideration.
