For some, going gluten free is the latest diet craze, and for others, it's a way of life. Whether you fall to the left or to the right or somewhere in between, we've got all your bases covered. With five simple recipe hacks, gluten-free cooking doesn't have to be flavorless or all that complicated.
If you have celiac disease, a wheat allergy or just want to clean up your diet, you'll be happy to know that most recipes can be easily altered to avoid the big G.
Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1. Try Bob's Red Mill all-purpose gluten-free flour. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum.
Try omitting the flour altogether. If you are craving peanut butter cookies, for example, try this simple recipe without the flour.
Yields 6 – 8
In place of flour in a recipe, try this combination.
Arrowroot powder can be used in place of xanthan gum if you are having a hard time finding the latter. As a general rule, use 1/2 teaspoon of arrowroot powder for each cup of wheat flour called for in any recipe. Note: Round up if the recipe calls for a partial cup.
Other ingredients in the recipe may need to be adjusted when trying new flours and flour combinations. For example, use 2-1/2 teaspoons of baking powder for every cup of flour used in a recipe. Some flours may be a bit drier, so you may have to add additional liquid ingredients, such as water or oil, depending on what the recipe calls for.
Updated by Bethany Ramos on 5/13/16
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