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

arrowroot, 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.


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