I know that going gluten free is overwhelming… and rarely is it ever JUST gluten that you remove from your diet. It seems like its always other things. Before you ditch your favourite recipes, consider if these recipes may be salvaged!

If you are baking cakes, cookies, or any baked good without yeast I have good news for you! Your recipe will likely work simply replacing regular flour with a good gluten free 1:1 flour. (I personally love Jamestown Mills because the bags are 10kg)

The only consideration is that gluten free flour takes a little longer to absorb liquids, so let it sit for a little while before baking. My trick (because I can be a little impatient) is to start preheating the oven after my batter is mixed. Then I am forced to wait until the oven is preheated.

Allowing your batter to sit for a while avoids the ‘gluten free gritty’ texture that just doesn’t quite cut it.

If you are trying a recipe with yeast… this is where it starts to become a bit of a science experiment. Gluten free flours react differently to yeast recipes because they either require more protein, a binder, or more liquid. What does this equate to? Honestly no idea because I’m just a play in the kitchen kinda gal. No pro skills here.

However, before you decide to scrap that recipe entirely, consider adding an egg. Eggs have protein, they are a binder, and they also have liquid. Eggs are the best last ditch effort to save that yeast recipe so give it a go and see what happens.

Good luck! I hope this helps you save some of your favourite old recipes!