Celiac Disease Support Group

I was just wondering if it is alright to substitute qluten free flour in a recipe or is it not that easy? There are so many recipes that I want to make and need to know if they will turn out the same if I just make the swap. Any help would be appreciated. Thank you, Carla

You can substitute directly.. I met with my nutritionist last week and she gave me a "gluten free flour mix" recipe. She suggested making a lot of it, keeping it in the freezer (in an airtight container) and using it as a substitute. This is from Wendy Wark's book, Living Healthy With Celiac Disease.

2 1/4 cup brown rice flour

1/4 cup potato starch

2/3 cup tapioca starch

3/4 cup sweet rice flour

1/3 cup cornstarch

2 teaspoons xanthum gum or guar gum

I don't know if this is of any help to you, but I thought I would share.

Thank you for the info. I appreciate it. Carla

When you change a gluten recipe over to gluten-free there are some tricks. If it is a cake-like recipe then you can add a tsp of xanthum which helps it stick together. In cookies the xanthum seems to make it more cake-like and less chewy. If converting a recipe I add one extra egg. For cookie recipes or pastry I always chill my dough by putting it in saran wrap and rolling it into a tube. AFter it is chilled in the freezer I can simply cut off disks and bake.

Hope this helps

Sheri