the cookbook and guidebook for designing a diet
free of gluten, or soy, or sugar, or dairy or….
this cookbook focuses on two portion sizes, too: the typical “for a family of four” serving size, and a single-serving size – i.e., even if you do cook for a family, some diets are so restricted that it is likely you will be cooking for yourself separately on occasion
For 1 tablespoon of wheat flour, substitute one of these:
1 1/2 teaspoons cornstarch
1 1/2 teaspoons potato starch
1 1/2 teaspoons arrowroot starch
1 1/2 teaspoons rice flour
2 teaspoons quick-cooking tapioca
For 1 cup of wheat flour, substitute one of these:
3/4 cup plain cornmeal, coarse
1 cup plain cornmeal, fine
5/8 cup potato flour
3/4 cup rice flour
but I can't have any of those!!!
When using substitute starches and flours, you may find that the recipe turns out best if you bake the food longer and at a lower temperature. For more satisfactory baked products, experiment a bit with baking times, temperature settings and different combinations of substitutes — potato flour and rice flour, for example. In addition, gluten-free cookbooks are available that can give you a good start at recipe adjustments.