Learning substitutions for foods and ingredients containing gluten is an important step in learning to cook and bake gluten free. It can take time and a little trial and error to figure out what works best for you. Here are a few suggestions to get you started.
Pasta – Of course there are a variety of gluten free pastas available, but these are a few things I use.
- Spaghetti Squash
- “Noodles” cut from other veggies including carrots and zucchini
- Gluten free grains such as amaranth, quinoa, rice, millet.
Bread — There are gluten free breads a available but never being a big bread lover these are a few of my favorite gluten free ways to use favorite sandwich fillings.
- Lettuce Wraps.
- Waffles — easier to make than yeast bread they work for everything from sausage gravy, to Sloppy Joes. I have even used waffle rafts for ice cream sundaes.
- Baked Potatoes
Flour (for baking) – I suggest starting out with a good gluten free flour blend. Feel free to experiment with several different blends until you find your favorite. These are a few other flours I use, either alone or in a blend.
- Brown Rice (alone or in a blend)
- Sorghum (in a blend)
- Buckwheat (alone or in a blend)
- Quinoa (in a blend)
- Amaranth (in a blend)
- Teff (in a blend)
Flour as a thickening agent
- Corn starch
- Tapioca starch
- Potato starch
You will discover your own preferences as you go. Finding you favorite substitutions and learning how they work takes time. Enjoy yourself and have fun.