What do you do to make gluten-free easier, safer and more fun? Do you make homemade flour mixes, bake and freeze, keep 2 toasters? Share your tips and make life a little easier for new gluten-free cooks.
Start with naturally gluten free foods..
- ..and recipes, then start trying to replicate "regular" food. There is no reason to settle for "celiac food" (you know, gummy bread, empty calories, poor nutritional wheat alternatives)... the keywords here are experiment, attempt, try, but especially DARE.
Keep an Eye Out for Easy Recipes
- One thing I do is keep an eye out for "regular" recipes that call for no more than a cup or a cup and a half of flour. I find that for recipes like that, I can substitute a gluten-free flour blend and be sure of getting decent (or even great) results. (I stay away from "regular" recipes that call for 3 or 4 cups of flour -- substituting GF flours in that quantity won't work well.)
- Made lovely scones with 10 oz gluten-free flour, 3 oz marg, tsp soda, large egg, tblsp sugar & buttermilk. Rub marg into flour, soda & sugar. Blend in small amount of b'milk with egg, add to flour mix for stiff dough, add more milk if req'd. Shape out dough to 1/2 inch thick, use scone cutter, repeat until dough is used up and place on baking sheet. Bake at 180c (mark 6) for 20mins in pre-heated oven. I found they held their shape, did not rise very much, but were very nice with jam cream!!
- —Guest Mary B
"Normalize" Gluten-Free Cooking
- Instead of seeking out complicated gluten-free recipes, I try to adapt "normal" foods to be gluten free whenever possible. There are a lot of all-purpose flour substitutes you can get these days (Jules' Gluten Free, Tom Sawyer, Better Batter, etc) that can be used cup-for-cup in place of wheat flour. A lot of foods, like salads and basic meat dishes, are easy to make gluten-free.
I also try to make things that everyone can eat together, instead of singling out the Celiac (my brother) with a "special meal." It's much easier at family gatherings if everything can be gluten free so the gluten-intolerant person does not have to worry about what they can and can't have.
- —Guest Amy Hansmann