Gluten free diet blog

There are many perfect wheat flour substitutes and it is often hard to know where to start.
Try the following first:
1. For flouring or breading meats: refuse; or try cornmeal, potato flakes, almost any blend of rice, bean or sorghum flours you usually use; crushed potato chips, gluten-free cereal or gluten-free bread crumbs. Select a product similar to what it substitutes.
2. For gravies and sauces: sweet rice flour or cornstarch. Pay attention to product packings to see proportions of liquid or thickener as well as cooking instructions. Note that starches break down and get thin under high heat or long cooking times.
3. For pudding and pie fillings: cornstarch, potato starch, tapioca or arrowroot. As starches get watery after about a day, you can use a mild flavored gluten-free flour. Look for a gluten-free flour combination such as sweet rice flour or a general rice flour and starch blend.

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.

I think I got the information I need to make the pizza crust, but nowwhat can I use for sauce since my son can’t have tomatoes. I have afriend who had a recipe, but now she can’t find it.

Want to try and remove rice (constipation) and potatoes(bloating,repetiveness) and not really sure no grains is where i want to go. Waswondering what is the healthiest grain and if anyone had any recipes using them,and know of any snacks (portable for school and stuff) with these grains.

Does anyone have a recipe for GFCF peanut/almond brittle. I have somepretty christmas jars that I was going to fill for teachers,therapists, etc. but I’d like my youngest who is GFCF to help make it.

I used to make some yummy chocolate cupcakes with chocolate frostingfrom Lisa Lewis’ GFCF cookbook. We just moved and all our things arein transport. I am hoping someone can email me this recipe for aparty at my sons school this Fri.

I have bought some Gluten Free Pantry spice cake mix and was thinkingof adapting it to a carrot cake by adding shredded carrot. Has anyonedone this and what suggestions do you have to make this a more likelysuccess!?

Hey I am going to try the Pumpkin Fluff dessert recipe I got off of GFCFRecipes. (Sorry I don’t know who to credit directly) Anyway this easy recipecalls for one ingredient I had know idea it even existed. Does anyone know of alocal store I can get this. You know Whole Foods, PCC, regular grocery orNature’s Market etc… I’m in Washington State, South Seattle.

We are only GFCF right now

Ok this is what is calls for:

1 (16 ounces) container frozen CF whipped topping, thawed

So I know this would be Cool Whip in the real world…lol.. But has anyone founda CF version?

I want to make my son a pumpking pie for Thanksgiving but I need anEASY GFGCF pie crust recipe. Is there maybe a cookie type crust I coulduse? (something easier than rolling out dough)

This is my second request. I need to find a recipe for my soon to be1 year old’s birthday cake. He is intolerant to rice and his brothersare intolerant to gluten and sorghum. Nobody will eat anything usingbean and amaranth. What can I do with what is left (potato, tapioca,quinoa and nut flours)?