GF Tips:

~Check out my "Recipe Index" Page for some products that I LOVE! Scroll all the way to the bottom of the page and click on the product you want to know about.

~Cooked & Uncooked Pasta~
~This isn't really a gluten-free tip, but I thought it was really interesting and helpful: 1 cup of small (elbow, rotini, penne, etc) pasta, equals approximately 2 1/2 cup of cooked pasta.

~Sour Cream Substitute~

~This is a tip that I have been using lately with great success so I thought I would share! Try using yogurt instead of sour cream in recipes. Generally try to use plain, but in somethings, a flavor would really go well. In my Cocoa Banana Muffins, I use strawberry yogurt....strawberries, bananas, chocolate...works for me!!!!! I hope you will give it a try!

~Xanthan Gum~

~Xanthan gum. This would be my number one tip; DO NOT  bake without it! This took me a few months to fully come to grips with, but it really is the key to making anything gluten-free edible! Wheat flour has gluten in it, which makes baked goods fluffy and hold together. So if you don't have gluten, you have a dense, crumbly mess! Xanthan gum WILL help that! I buy it at a local health food store. You can also purchase it online at Bob's Red Mill.

~Breading and binding~ 

~Bread Crumbs: I use cornflakes or quick oats in place of

bread and cracker crumbs in recipes.

~Mixer~

~This is not essential, but it has been a huge blessing in my gluten-free baked goods; a Bosch Mixer. I didn't have one when I first started making gluten-free things. Then our mixer died and this is the new one we got. I really don't know why, but it made a HUGE difference in the way our things turned out. Much better taste and texture. Like I said, I don't really know what makes the difference, I just know it does!

~Eating Out~

Eating out can be a little tricky. Please check out my "Eating Out" page, and also read my disclaimer about that topic HERE.

~Thickening~
~Instead of using flour to thicken something like a sauce, gravy, etc...use cornstarch instead! It works great and doesn't change the taste at all! I generally use this recipe for everything I thicken: 1/3 cup cornstarch mixed well with 1/2 cup very cold water. Stir into boiling liquid and cook and stir until thickened. Make one batch, and if doesn't get thick enough, you can make another batch.  

~Making Soup and it doesn't turn out as thick as you had hoped? Try stirring in small amounts of potato flakes until the desired consistency is reached!! 

Disclaimer:

I am not a medical professional. I'm just an average person who is following a gluten-free diet. Please read labels and do your own research to insure that ingredients and products are gluten free. Things change quickly in the gluten-free world.