I bake some gluten-free recipes. Why? One of my regular taste testers doesn’t get along that well with gluten. (I don’t actually understand why, they’re both very nice.) The issue is with wheat specifically, but since most regular recipes with gluten call for wheat flour, the easiest thing to do when not using wheat is to just bake gluten-free. Some recipes I’ve tried are specifically designed to be gluten-free, but some are recipes that call for regular flour where I’ve just substituted gluten-free flour.
If it’s a “regular” recipe, not originally designed to be gluten-free, and I list it as gluten-free, all I’ve done is substitute gluten-free flour for regular flour. This usually works. I’ll be sure to let you know if it doesn’t work, or if I’ve had to make other adjustments to make it gluten-free.
The gluten-free flour I normally use is Trader Joe’s Gluten Free All Purpose Flour. I’ve got no particular connection to Trader Joe’s. I just happen to shop there regularly, and picked this flour up one time, and found that it works. Trader Joe’s gluten-free flour is a mix of different gluten-free flours, and in some recipes I’ve made my own mix of flours to create something similar. I’ll be sure to let you know when that’s the case.
I’d be interested to hear your experiences with gluten-free baking. What works? What doesn’t? Which flour(s) do you use?