Gluten-Free Ideas

Here are a few ideas about ways to choose, adapt, and successfully bake gluten-free recipes, from my experience. I hope some of these are helpful to you, too.


Most often when I am making muffins, quick breads, or cookies, I default to the same flour blend the first time I try a recipe. I almost always replace 2 cups of wheat flour with the following blend:
  • 3/4 cup brown rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup potato starch 
  • 1/4 cup tapioca starch
  • 1 tsp xanthan gum
... and I add an additional 1/4 to 1/2 cup flaxseed meal if the recipe looks like it would like a boost off flavour, fibre, and extra gelling and leavening properties.