The Clueless Gets Clued In About Gluten-free Flours!

Food for People Who Can't Eat Anything is where gluten intolerance meets sulfite intolerance!  We're a challenging bunch.  

Now that we "know" something about what the issues are, we're going back to tinker with baking.  Baking is like chemistry.  It works well only if everything is in balance.  I think that we are ok with baking with meringue cookies or almond flour biscuits.  So, you see we've only experimented with egg whites and almond flour.  

What about the rest of the gluten-free line of flours?  Not a clue.  Off and on, we've experimented with the many gluten-free flours, but we had no clue as to how to use them.  

There are many of them that we can't use because of the processing procedures that include sulfites or we're just allergic to them.  Those we just eliminate; however, we still had no clue as to why the flour mixtures worked.

Yesterday, I chanced on Gluten-Free Girl's website and finally things started clicking.  Her insight is terrific!  Gives us hope in being able eat some baked goods again.

     How To Make A Gluten Free All Purpose Flour Mix
and
     How To Make A Gluten Free Whole Grain Flour Mix