The first step in becoming gluten free is to get rid of gluten containing foods. The most effective way is to remove all grains. That can be a very daunting process for most people. Taking smaller, gradual steps to being grain free may bring you the most success. It has taken me over 8 years to get there, so don’t worry if this is the route you choose.
In those 8 years, I learned how to eat a strict conventional gluten free diet (still eating grains). My husband and I came up with a great gluten free flour recipe that could replace regular flour one-to-one. One of the great things about that is we didn’t need any specialized, gluten-free cookbooks. We just used the ones we had before going gluten free. The only thing we haven’t been able to make gluten free is croissants. Everything else, we have been extremely successful in using this recipe. In fact, those who don’t know it is gluten free don’t even notice. We even did a whole Thanksgiving meal gluten free and no one knew the difference. You can get all the recipes we used and more here
My kids say everything tastes better with the gluten free flours. This is because wheat has an intense flavor and when that is removed, all the other flavors come through. I never noticed the intense flavor wheat had until I eliminated it. Now foods taste so much more vibrant.
My husband and I even used the flour to make homemade gluten free baklava. Now that’s a labor of love! First time we made it, it took us 8 hours!!! I hope you have fun making memories with your family and enjoying your favorite recipes together.
- 1 C. (137 g) Brown rice flour
- 1 ¼ C (190 g) White rice flour
- ¼ C. (44g) Potato Starch
- 2/3 C. (90g)Tapioca flour
- ¾ C. (120g) Sweet white rice flour
- 1/3 C. (40 g) Cornstarch
- 2 tsp. (4g) Xanthan gum
- Mix all ingredients together and use like regular all purpose flour.