Adults with a gluten allergy tend to start eating in and cooking more food from scratch than they did before their diagnosis. This is partly because restaurants serving wheat gluten free meals are hard to find and also partly because grocery stores products made for a gluten free diet are usually more expensive than their mainstream counterparts. Plus, the variety among gluten free diet foods is extremely limited.
The first step in learning how to cook food at home that is gluten allergy friendly is to understand the alternative ingredients that are available. Instead of thinking, “I can’t cook anything with flour” because standard baking flour is wheat, explore all the flours that are made out of grains that fit a gluten free diet.
The most important thing to consider when shopping for and trying out new types of flours is that they don’t all work the same. For instance, fresh rye bread tends to be so moist it can’t be eaten hot, while brown rice flour absorbs more moisture than other flours. Either use recipes made for the type of flour being used or do research into substitutions when cooking with alternative flours.
Of course, the most important part of cooking gluten allergy friendly foods is to be willing to experiment. There will be some disasters when making the first few wheat gluten free meals, but, ultimately, there will be some successes that taste even better than ones made with regular ingredients.