This is what my treat tray looks like after the party - half of mine are gone and filled up with some very pretty things my friend brought. She went gluten free last year but boy did she figure out the baking. Her treats are superb.

Any idea what your friend is using as flour@bower. Our GF mixes are getting a lot better, particularly over the last 10 or so years than what they were but I daresay you folks have access to flours that we don't.

Whwoz wrote: ↑Tue Dec 24, 2024 12:53 am Any idea what your friend is using as flour@bower. Our GF mixes are getting a lot better, particularly over the last 10 or so years than what they were but I daresay you folks have access to flours that we don't.

I'm really not sure, but she mentioned that she got a really good cookbook, someone had worked out these recipes to perfection. I will ask her for the name of the book. I know there are mixes of different flours for different treats. There was one cookie that she mentioned made from almond flour - I bought some of that to experiment with but it's really a meal even though much finer than what I grind at home. In the finer flours, which hold it all together, I recall she mentioned sorghum flour as a really useful one. That is something I haven't been able to find on the shelf.
I have a SIL who is also gluten free, so I've made a few attempts at treats without wheat flour, but so far mine have not held together too nicely - probably too much mealy stuff not enough fine grind. Adding an egg sometimes helps to bind crumb crust.
I like experimenting with different flours, but draw the line at additives like guar gum. Just don't want to eat that really.
What are your best wheat flour substitutes for baking?

Sorghum or as it is sometimes sold, Jowar, is a good one although it in itself can cause problems and I can no longer tolerate much of it, same with Almond, the only nut I eat to any extent is our Macadamia.

Xanthan gum is probably a better choice over guar.

These days I mainly use GF plain and SRF premixes, often made from Rice, Potato or Corn/Maize flour. Buckwheat is another that can be used, as can Tapioca and Arrowroot. It really comes down to what you can find locally or on the internet if you go that way and experimenting @bower

Bobs Red Mill flour mixes are ones I have seen recommended on some of the USA GF/recipe sites.

Be very careful of oats. Technically they are gluten free, but they have a protein in them called avenin in them that can cause a gluten like reaction in some people and there is really only one way to find out if you react to it.

I just made some sugar cookies tonight, the first time in about 20 years. With lots of sprinkles on 'em too. I don't like frosting on anything so no decorating was necessary, just sprinkling. I know someone will bring delicious desserts tomorrow but I wanted something we can nibble on and off. Had to hide some cuz hubby can't stop nibbling.