I am gluten free and need suggestions for switching non gluten flours for baked goods recipes.
I just recently discovered that I need to go gluten free, so I need suggestions for switching cookie and other baked goods recipes into non gluten. I started a few years ago trying to replace some of the regular flours to oat flour... but it does't work so much for all of the recipes. I have heard brown rice flour and other non gluten flours... does anyone have tried and true methods for switching? thank you!
Recommended by Food52
You can also find some great gluten-free recipes on Food52 if you search "gluten-free." Check out my blog for other good recipes: beyondcelery.com.
I make a version of these once a week, for breakfasts: http://beyondcelery.blogspot.com/2011/07/raspberry-multigrain-muffins.html.
Also check out: http://glutenfreegirl.com/. Shauna writes a lot about gluten-free flour ratios and she really knows her stuff.
Feel free to direct message me if you have any questions or would like help converting specific recipes. I've been gluten-free for 10 years, I'm working on starting my own gluten-free cafe, and I love helping people get started with gluten-free. You're not alone!