Here are some of my most Frequently Asked Questions. If you have a question not answered please Contact Me and I’ll get back to you quickly.
Why do you use so many different flours?
Using several types of flours in each recipe helps to keep the texture right. If you use just one or two flours the end result tends to be a food that feels gluten free.
Can I use an all purpose GF flour instead?
Sometimes. Unfortunately there are too many variations of all purpose GF flour mixes to give a definite answer. Please be aware that 1) the recipe may not come out right at all if you substitute with a GF all purpose mix or 2) Most GF all purpose flour mixes will make any recipe, mine or not, turn out okay but not great. Chances are the food will have a GF texture/taste. If you want an outcome that doesn’t taste or feel GF please follow the recipe as stated.
I’m allergic to almond flour, is there something else I can use?
While I have not personally tested it on all my recipes, sorghum flour tends to be the best substitute for almond flour.
Can I make substitutions?
Generally when the need arises to substitute one gluten free flour with another you’ll want to sub it with a flour of similar weight. Brown rice flour, sorghum flour, millet flour, and almond flour are all on the heavy side. White rice flour is a light flour.
What about teff flour?
Subbing in or out teff flour can get a bit tricky because it absorbs liquid like crazy. If you add teff flour to a recipe expect to need more liquid. Conversely, if subbing out teff flour for another flour expect to need less liquid than the recipe calls for.
Why do some of your pictures say “copyright glutenfree100” on them? Are you stealing someone’s photos?
Nope, those are mine. Just as I do in real life I jumped around a bit before settling on a blog name I liked and the direction I wanted my blog to take.