Given the number of people who are avoid gluten these days, I thought I'd write up a few basic tips and pointers to some of my favorite gluten free recipes.
General Gluten Free Banking Tips From Years of Experience
- Use a 1:1 flour replacement. My current favorite is Krusteaz.
- If you are baking gluten free, don't taste the batter! A lot of gluten free flours are based on bean flours and bean flour, before it is baked, takes like crap.
- Anything you bake with a gluten free flour is structurally weaker than with gluten because gluten is a strong, elastic protein.
- If you want to make bread then just buy the book Gluten Free Artisan Bread in Five Minutes a Day. Boules you bake from the basic recipe, page 63, are fantastic. They are smaller than normal boules (lack of strength) but they taste and feel like real bread. As a former daily bread baker, these book was like a revelation from on high.
- A 1:1 flour can generally be substituted in place of wheat flour without other changes except for issues of strength / size (make things smaller).
- Krusteaz has a great gluten free pancake mix. It is just easier than making it yourself.
Some of My Favorite Gluten Free Recipes
- Almond Flour Chocolate Chip Pecan Scones - I've probably made 50+ batches of these.
- Lemon Ricotta Pancakes - from one of the most entertaining cookbooks I ever read.
- Peach Jalapeno Cornbread - this was amaze balls.
- Pumpkin Pecan Pancakes
- Chocolate Chili Bites - like mini brownies with attitude. Strongly recommended.
- Potato Scones - my favorite thing in the world to do with mashed potatoes after the first consumption
- Almond Flour Biscuits - nut flours don't make tall biscuits but they do make biscuits
- Swedish Pancakes - Can you tell that I like pancakes?
- Energy Bites - Simple, sweet and actually heathy and you probably don't need to buy anything special.
- Brownies for Game Night - Because brownies!
- Corn Muffins - Because muffins!