One thing I would like to know about is the different qualities of the alternative flours. That is what always confounds me with GF cooking/baking. I can't read a recipe and know if it will be good or not because I don't know the food alchemy of garbanzo bean flour, or rice flour, or potato starch or whatever. I would love some kind of GF flour guide.

Also -- I've found the best baked goods use almond flour. I would love some attention paid to this novel GF flour.

Breakfast is the hardest meal for me to do on a gluten-free diet. Eggs are out, too, unless as part of waffles or whatever.

http://www.elanaspantry.com/about/

@ilovebutter - the above site has some great recipes and she also addresses a lot of questions about (and recipes with) almond flour.

I second ilovebutter- I wish I knew more about the different properties of the flours so I could try substituting! I keep a bunch of flours on hand but there's always a new recipe with something I don't have, and frankly, 8 types of flour is enough :)

I have celiac disease and so am medically required to be gluten-free ... and I love it! I truly believe (at best) it can encourage people to cook from scratch and eat better. It definitely has for me! I have a little blog that features recipes and tips on being gluten-free. www.yardtofork.wordpress.com

thank you for helping to educate the masses about gluten free foods. we have a gluten free blog with recipes, resources, tips and information about being gluten free in an effort to educate and help those who struggle. we have compiled some of our dessert recipes and a guide to working with and understanding the properties of gluten free flours into a little sweets digest that we sell on our website. theglutenfreelab.com

I have done some gluten-free baking and I was wondering if you could do a comparison of guar gum vs xanthan gum. Many recipes call for xanthan gum but I was wondering if guar gum is better at creating elasticity or if it's better to use them together.

One of my favorite Gluten free blogs is: http://glutenfreegirl.com/

She actually just put out another cookbook with her husband and the recipes are amazing! You have to try their adaptation of David Leite's chocolate chip recipe. I've done some tweaking myself to the recipe and have been using more of quinoa flours in place of others.

Gluten free is a way of life for me because I have no choice in the matter. But after researching grains more in depth, I believe I would have eventually made the switch anyways. Fresh produce, fresh food and all around natural is always going to give our bodies the nutrients it needs.

@ Servelan ~ breakfast can always be so much more than eggs :) esp if you are vegan or even a raw foodist. There are plenty of ways to substitute eggs etc in recipes. Happy eating to you all!

Am I totally confused here? I thought this past week was gluten-free week? Nothing against that, but I am looking forward to "everything" week again.

Am wondering the same as mmepatty. What's with the repost?

Just pulling it up because I am getting frequent emails from readers who think we've turned into a gluten-free blog.

I didn't realized until many of my friends were asking me for gluten free recipes that a lot of Indian recipes are actually gluten free - especially South Indian. I just made a video of a lemon peanut rice which is gluten free and you can visit my site for recipes like it:

http://abcdsofcooking.blogspot.com/2011/01/new-cooking-video-yellow-peanut-rice.html