Switched to gluten free for medical reasons. I’m attempting to convert old recipes or find new ones. Not having a lot of luck. Would love to compare notes with others on converting old recipes. Due to food allergies and intolerances, I make a lot of things from scratch. Ingredients like xanthan gum, coconut, almond and 1 to 1 flours are a problem for me. One of the recipes I’m still working on is a decent pie crust. I’ve tried the Bob’s Red Mill recipe for a teff 5 minute pie crust and it’s halfway. I’ve experimented with other flours and flour mixes in place of the teff but can’t find anything I really like the taste of. I used to like making a matzo brei occasionally. The gluten free matzos get soggy when mixed with egg. Would like to try to make a homemade matzo from scratch to replace the gluten free option, but so far, the recipes I’ve tried haven’t worked well. Looking for decent gluten free bread machine recipes. So far, I’ve only found one I like. Working on my own gluten free flour blend and would appreciate any tips and tricks related to flour blends. Would be curious to hear how others converted their favorite recipes. Thanks.
The watermelon flour sounds really interesting. Do you make it or is there a good place to buy it? I’ve used flax and pumpkin seed flour in some recipes, but I just grind gluten free flax or pumpkin seed to make the flour. I use a coffee/nut grinder. If you come up with some recipes using the watermelon seed flour, I hope you’ll share them. So far, I’ve been making apple pancakes just using teff flour. It seems okay. I put a little psyllium husk in to make it more fluffy. Haven’t tried the white rice flour. Is it worth purchasing? I have the brown rice and sweet rice flours and figured that would be enough. I’ve seen several recipes on the Internet for waffles using sweet rice flour or mochi. I’ve been buying several specialty flours to experiment with but haven’t found a lot of recipes I like with them. I have tigernut, chestnut and just bought okara to try. Found out okara doesn’t work like soy flour. It has an interesting taste but very crumbly. I haven’t been able to find a decent source of soy flour for years. Always on the look out for new and interesting recipes to try.
Pre-made for the flour, I’ll have to ask my wife about the recipes. I can say that she often uses almond flour, so there may be some more swapping in there for you, but I’ll see what recipes she’s got saved up