If you are planning on going gluten free or just want to eat this way now and then, here a few things that I have learned along the way.
* If you are planning on going completely gluten free, do it slowly...not all at once. The "cold turkey" approach, believe it or not, could cause some discomfort.
*Pre-made flour mixes are available in almost ever grocery store. Buyer beware: it is much more cost effective to mix your own. A little more work but easier on the wallet.
*No one GF flour works well by itself. They need to be mixed and there are as many mixes as there are people who use them. Everybody has their own flour favorites. Here's mine: Sorghum, Brown Rice, Potato Starch, Tapioca Starch, Almond Meal, Ground Flax Seed. I like this one because, to me, it tastes the closest to wheat. It also works well in about anything I want to bake.
*Xanthan Gum is an absolute necessity....and, yes, it is expensive. Remember you only need 1tsp- 1 TBSP per recipe.
*Ground Flax Seed works well as an emulsifier.
*Pre-Baked GF bread is very pricey. Consider making it yourself. It is as simple as making a Quick Bread except you have to let it raise just 1 time right before baking.....no kneading, punching, raising and raising and raising...you get the picture. I make several loaves all at once and then freeze them.
*Many canned veggies and juice have corn in them...surprised? It's true. If you are serious about cutting out corn and gluten consider buying a high powered blender (Vita-Mix or Blend TEC). They make life so much easier. Many whole GF grains can be pulverized in these as well.
*Baking Powder contains corn.....1/2 tsp crm of tartar and 1/4 tsp baking soda makes baking powder. It works just as good if not better than baking powder.
*Just cause it says Gluten free pasta doesn't mean it tastes good. There are many brands with the exact same ingredients and there is a huge difference in them. Tinkyada is my favorite (no corn) and has passed many peoples tastes tester at my table....."this is gluten free pasta? NO WAY!"
*Baking GF is not much different than regular baking....most of the time...if it doesn't look right it probably isn't.
