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.
I’ve also changed to gluten free for medical reasons.
One thing I just can’t get over is that I can’t eat pasta. I’ve tried several gluten-free ones and they’re all just worse than the last.
Can’t get that texture right. Want my al dente spaghetti. >:(
I guess I’ve been lucky with that. I actually like the lentil pastas. They aren’t the same as the wheat based ones and they don’t taste the same. However, I do like the taste of the lentil pastas in their own right. It is annoying though that most of the companies making gluten free elbow macaroni have decided to discontinue their products. Seems like as soon as I find a product I halfway like, it’s discontinued.
