This is a quick dish that dresses up leftovers and might even fool family members into thinking you've spent tons of time in the kitchen. Serve with rice or gluten-free noodles.
This is great comfort food. Gluten-free corn pasta holds up well for casseroles.
Since you’re already making your own bread, you only have to improvise a little bit to address the new food allergies. Start with the bread recipe that worked for you before. Omit the potato starch and replace it with tapioca starch or arrowroot. If you happen to be using mashed potato flakes, replace them with quinoa flakes in the same amount. Instead of using baker’s yeast as a leavening agent, try adding 1 tablespoon of baking powder. Mix it with your recipe's other dry ingredients.
Our special diet chefs answer your questions about allergy-friendly baking.
Food editor Beth Hillson answers your questions about allergy-friendly baking.
If you think that gluten-free baking means you’re stuck with rice flour and cornstarch, think again. There is a world of delicious and nutritious alternative flours available made from grains, seeds, beans, tubers—and even grapes. Once you learn how to select and use these flours, you can continue making your favorite foods and add essential vitamins, minerals and fiber to your diet without compromising on taste. In addition to good flavor, many of these flours add rich hues to your baking, from the deep purple-red of cabernet flour to the buttery yellow of quinoa to the rich, whole-grain look of Montina. Use this primer to navigate the world of great grains and to incorporate new flours into your baking.
Some gluten-free flours are available at your local grocery store. Others can be purchased online or at specialty and natural food stores.
Corn is hidden in many ingredients, including sorbitol, maltodextrin, most baking powders, confectioner’s sugar and monosodium glutamate (MSG), to name a few. Even xanthan gum, which is used in many gluten-free prepared foods and mixes, is produced from the fermentation of corn sugar. (Xanthan gum may not pose a problem unless your corn allergy is serious.) Guar gum is a safe alternative.
Gluten Free & More's guide to choosing and using gluten-free flours. Keep in mind that baking gluten-free requires using a mix of flours. If you're new to gluten-free baking, start with our standard blends or purchase an all-purpose commercial blend at your local natural food store. Once you're comfortable with the nuances of a basic gluten-free blend, try introducing new flour varieties slowly into your repertoire. In time, you'll be able to customize recipes to your individual preferences.
In France, this delightful custard-like dessert is traditionally prepared during cherry season but it can be enjoyed any time of year using fresh apples or any seasonal fruit. Serve warm with a sprinkling of powdered sugar or topped with non-dairy ice cream.