So you are on a gluten free diet and think you can never Epishield Plus Review enjoy baking again? Not true! I have been baking since I was a little girl and was devastated when both of my daughters were diagnosed with Celiac Disease and had to go on gluten free (GF) diets. I thought I would have to give up my passion for baking for my family, but I was wrong! After experimenting and trying different recipes and methods, I now know it's not that hard after all. Here are the simple basics:
First of all, look up a list of all the flours that are gluten free and get familiar with the properties of each. This way you will know what qualities each kind may bring to your recipe, good or bad. (i.e. brown rice flour has good nutrition, but can make the texture grainy if you use too much).
Next, look up ideas for gluten free flour blends. I found MANY over the years, just by reading recipes online and in cook books. There are literally 100's of different combinations. I have found that if you try a few and find one that works - just stick with it. The main idea is that you need to use several different GF flours together because they all bring a different element to your baking and the result is a product that is similar to one made with standard wheat flour. My mix includes equal parts rice flour, tapioca flour and corn starch with a bit of potato flour. I mix up a big batch and keep it in a big air tight container labeled "Gluten Free Flour Blend". I use my GF flour blend cup for cup to thicken gravies, make a rue, bread chicken or fish, etc., but when it comes to baking you cannot just substitute your GF flour blend cup for cup for regular flour.