Re: Gluten/Diary Free Recipe Thread...Should We Start One?
I have been cooking gluten free for 2 years for my daughter. I have found a way to adapt most of our recipes just using gluten free flour + xantham gum or using naturally gluten free ingredients. We tend to do lots of soups, and a pretty standard dinner for us is meat, veg, rice.
Baking takes a bit longer to adapt, but I find most recipes that have a good amount of leavening agent (baking powder/soda) adapt quite well to GF. And in baking most alternate milks (rice, almond, coconut, goats, lactose free milk) substitute one for one.
Mommy to my big girl L 10/15/08