Switched to gluten free for medical reasons. I’m attempting to convert old recipes or find new ones. Not having a lot of luck. Would love to compare notes with others on converting old recipes. Due to food allergies and intolerances, I make a lot of things from scratch. Ingredients like xanthan gum, coconut, almond and 1 to 1 flours are a problem for me. One of the recipes I’m still working on is a decent pie crust. I’ve tried the Bob’s Red Mill recipe for a teff 5 minute pie crust and it’s halfway. I’ve experimented with other flours and flour mixes in place of the teff but can’t find anything I really like the taste of. I used to like making a matzo brei occasionally. The gluten free matzos get soggy when mixed with egg. Would like to try to make a homemade matzo from scratch to replace the gluten free option, but so far, the recipes I’ve tried haven’t worked well. Looking for decent gluten free bread machine recipes. So far, I’ve only found one I like. Working on my own gluten free flour blend and would appreciate any tips and tricks related to flour blends. Would be curious to hear how others converted their favorite recipes. Thanks.
The How Can it be Gluten Free books from ATK are really good for this - they not only explain why they made each change in adapting recipes, they explain what else they tried and why it didn’t work to get to what they ended up with. Even if you can’t use all the ingredients they do, you’ll learn how to figure it out.
+1 on the How Can It Be Gluten Free book. The ATK flour blend is our go-to (although it contains xantham gum).