My husband and daughters have Dermatitis Herpetiformis and Celiac Disease, a gluten-intolerance condition which requires
a radical elimination of all gluten and gluten by products from barley, wheat, rye and oats. I had to relearn how to cook
to give my family the foods they loved that were nutritious and delicious, without the gluten! Below are recipes that I have
collected over the years that really work well.
I use combination of gluten free flours: brown rice, white rice, soy, tapioca, garbonza bean flour, quinoa, buckwheat,
etc. I combine certain ratios of flours depending on the type of recipe - bread, cakes, cookies, etc. Here is a sample ratio
for 1 cup of flour used for gluten free bread or cake:
1 tablespoon tapioca flour
1 tablespoon soy flour
1 tablespoon white rice flour
remainder use brown rice flour
The above ratio can be adjusted to your preference depending on the desired texture needed for the recipe. I substitute
brown sugar for white and 1/4 cup per 1 cup of buckwheat flour mixed into brown and white rice flour for brown bread recipe.
I will be adding to this page with recipes that are my family's favorites.
