Book: Gluten Free Shopping Guide 2009/2010 edition
Basic Diet Information
Corn Products (gluten, starch, meal, sugar, syrup, etc.)
Rice Products (flour, starch, syrup, vinegar)
Tapioca (flour, starch)
I just made a great "gluten-free" breakfast: 1 egg (fried) and a salted sliced heirloom tomato from a neighbor. Tasty!
1. Focus only on the items in the recipe that need to be adapted. Choose a recipe with very little flour or gluten-containing items. Sometimes the flour can be omitted. (Breading or flouring meats can easily be omitted for most recipes.) Concentrate on the major flavors. Serve simple fruit and vegetables while gaining skills. Think "omit" or "substitute" while reviewing a recipe. Perhaps mark problem ingredients in a recipe.http://www.celiacs.com/
How to Adapt Recipes
2. Avoid recipes that rely on convenience foods. Go back to the "from scratch" recipes the convenience food replaces. Learn to make the basic sauces and gravies often used in casseroles and soups.
3. Look in a gluten-free cookbook or Lifeline for a similar recipe. Compare proportions, they are the key. Flour and other ingredients that act as thickeners are compared to the amount of liquids in the recipe. Keep proportions nearly the same for your recipe. Given the same amount of liquid, it takes less starch to thicken than flour (cornstarch vs. corn flour).
4. Use commercial or home-made gluten-free substitutes. For example, gluten-free macaroni, bread and corn tortillas.
5. Don't make anything more complicated than it already is. But do take family health concerns, likes, dislikes and food dollars available into consideration.
What are your best suggestions? Favorite meals? Favorite brands? Favorite websites?