Baking with non-gluten flour

[Sanity Claws]

Hello, folks.
I want to go wheat free and possibly gluten-free for a while to see whether I will feel better. I know I will have a greater likelihood of sticking to such a diet if I'm able to bake muffins or quick breads with a non-gluten flour. I would appreciate it if you could share any hints you have in using non-gluten flour; I'm thinking of hints like if you use tapioca flour, you need to use more/less of whatever.
Also, if you have any recipes for muffins or quick breads, I'd appreciate learning of them.

I know there are websites devoted to gluten free cooking but I wanted to hear of personal experiences and receive personal recommendations.

Thanks!

[hippywife]

1. I can't recommend this enough

just to start you out if you want to try gluten free without buying a bunch of different flours:

http://www.glutenfree.com/Pamelas-Products-Baking-Pancake-Mix/Item956039

It makes the best pancakes so I imagine it would be excellent for muffins and quickbreads, too.


This is their actual website but it wouldn't let me copy a link to an individual product:
http://www.pamelasproducts.com/Products_frames.html

It's available at Whole Foods, and I've even found it at two grocery stores in Tulsa. If you can't find it, Amazon has some really good prices for multi-packs.

I used either regular or soy milk instead of water in the pancake recipe on the back of the package. They are really excellent. They were even better with soy nog! :9

[Sanity Claws]

2. Thanks

This sounds like a good way to start baking nongluten style.

[hippywife]

4. I figured it might just be

a good way to stick your toe into the water. Enjoy! :hi:

[Warpy]

3. Health food stores often stock gluten free rice breads

in the frozen section. Unfortunately, gluten is what turns grain products into bread, so the texture will always be disappointing.

Some gluten free sites specify spelt flour, which does work, but that's because spelt does contain gluten, although far less than wheat.

If I had to go wheat free, I'd just eat tortillas. Quesadillas are better than grilled cheese sandwiches any old day and a lot of sandwich fillings can be modified to get along with the strong corn flavor.

I'd miss peanut butter, though.

[Lisa0825]

5. Shreve Stockton has a gluten-free cookbook.

I haven't ever cooked gluten-free, but I heard about hers because I'm a fam of her site, The Daily Coyote. I have heard her book is pretty good.