1. Why did you start baking gluten free?
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.
I also think it is important to note that gluten free isn’t necessarily healthier. There seems to be a misconception from some of my friends and family and going gluten free is healthier. Often gluten free foods contain more fat and sugar. I try to stay away from pre- packaged gluten free foods when possible and make my own. I also try to use healthier flour options like coconut or almond flour.
3. What are the biggest challenges when making gluten free desserts?
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.
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.
4. What are your favorite gluten free products to work with?
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.
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.
5. What is your favorite recipe?
I have a lot, but the one my daughter loves is gluten free goldfish. Goldfish tend to be served at birthday parties and school and she loves that she can have what her friends have.
Want the recipe for gluten free goldfish. Find it here!
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