I make these with gluten (and eggs and milk) all the time, but for the first time I tried to make them without any of that. I failed miserably, but at least I know what doesn’t work! The idea of using an all purpose flour is appealing, but I think there were probably a few flours in it that affected the flavour a little more strongly than I’d hoped for. I’ll just need to try some experimenting and hope it works eventually. 17 months ago
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I haven’t had a chance to use it, being at school and otherwise busy, but I have a cookbook! I was ridiculously excited. It’s called the Autism Cookbook by Susan K. Delaine and it has some fabulous looking things in it, most of which are staples and good for bounce boards. Since it’s aimed towards parents (not girlfriends of people who can’t have gluten, lactose or eggs), they’re not as fancy as I’d like so I’ll have to expand, but it’ll do for now. I can’t wait to try out some of them. 2 years ago
When you are close to people who can’t have gluten, you kind of need to know how to feed them. I’m in that boat. I’ve made only one specifically gluten-free dish. Ever. Now it’s time to learn more. So far I’ve started with reading some blogs to understand more about how it works, plus I’ve been skimming lists and asking around to understand some basic things that are or aren’t GF. I can’t make anything fancy, only some super basic bits and pieces, but everyone has to start somewhere. 2 years ago