I started baking gluten free when we discovered that my daughter (who was 3 at the time) was intolerant to gluten. After years of trying to determine the cause of her chronic stomach pains and occasional behavior issues, we discovered through elimination and consulting a GI doctor that she has a gluten intolerance.
2. What are some tips or suggestions for parents who are just starting their children on a gluten free diet?
The more your entire family can adapt and adjust, the easier it is. It can be difficult to make multiple meals for your family. We have adapted to our daughters diet and majority of meals and goods I make are gluten free.
The dough is never as workable as regular dough. It can take a lot of trial and error. I have found that when working with dough I sometimes need to add extra flour.
It depends on what I am making. If I am making something sweet and trying to create a substitute for my daughter to have at a birthday party or school event, I use a flour blend recipe I got from landolakes.com. I mix 2 cups white rice flour (I look for stone ground), 1/3 cup tapioca flour, 2/3 cups potato flour and 1tsp xanthate gum. I mix it together well and store it in an airtight container. I then use it as a 1 to 1 flour substitution in any recipe.