Due to some Thyroid issues I’ve decided to see if I can modify some of my favourite recipes to make them gluten free, apparently gluten and thyroid are not friends. I’m trying to minimise my gluten intake not totally cut it out as I don’t have to and it’s not life threatening for me.
I’ve had some total disasters. Not wanting to buy all the extra bits and pieces like tapioca starch or xantham or guar gum or or or …. I’m trying to figure out substitutes that that I already have in my pantry.
Already stocking polenta (corn meal), rice flour, raw almonds/nuts, corn flour, coconut flour, chickpea/besan and baking powder I have gone out and bought plain gluten free flour.
I have been using gluten free bread for a while which I find is great for toast.
It’s getting past the grittiness that I find the hardest to cope with in gluten free products. For me personally I’ve found that if I expect grittiness with almond or nut meal I’m fine. I know it’s all in my head, if it was life threatening I’d deal with it but I’m working on my issues lol.
So the upshot is that I find if I use the nut meals in my baking items I can get over the grit. This past weekend I made my TOTALLY OATY biscuits substituting only the oat flour for half almond meal and half gluten free flour the recipe does not change the rest of the ingredients and they turned out fine, you can’t really tell the difference.
So with a loaf of gluten free bread and a stash of gluten free biscuits in the freezer I’m ready for the next experiment.
*Please note that you still need to check all other ingredients ie; butter/marge, choc chips for no gluten. I’m only changing out/substituting the flours.