How I did it: after finding out two years ago i cannot tolerate gluten, i went on a mission to learn how to bake the things i miss without gluten. i spent my summer attempting recipes and learning about different types of flour. in the end, i found a favorite: a mix of rice, tapioca, and corn flour that allows me to substitute 1-for-1. i am now able to make the things i miss when i want them - such as fried chicken, thick sauces, soups, baked goods like cakes, banana bread, cookies, etc. the taste is comparable to glutened foods - only slightly different. sandwich bread is still hard to replicate at home. thank goodness for udi's at my local health store - i think i will just need to buy that one rather than keep wasting ingredients on all my bread attempts :)    

Lessons & tips: experiment with flours!! rice and tapioca are best for replicating taste and texture, but are nutritionally not very great - high in starch and calories, low in fiber. teff, quinoa, and amaranth flours provide lots of fiber and protein, but often taste quite different from the wheat flour we're used to. experiment with mixing and you can find a taste you like with nutritionals you feel good about. 

Resources: online research

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Feb 21, 2010, 07:51PM PST | 0 comments | 1 cheer