Anyone who says learning to bake gluten free is simple, is simply crazy. You need to get familiar with selecting different flours, learning what combinations work together and also how to tweak favorite recipes to be delicious. If you are a beginner in going gluten free, gluten free baking may come as a surprisingly complicated task.

It’s best to begin with the basics. The easiest way to start, is to come with a blend of flours that you like. If experimenting with mixes sounds too complicated, you can purchase all purpose gluten-free baking mixes through online stores. The secret to great gluten free baking is knowing what flours taste the best and give the most “wheat-like” texture. For example, different flours are lighter than others. Some will do a much better job for heavy breads, and some will make a delightfully light cake.

You don’t have to only use alternative grain flours. Beans and legumes also provide workable flours. For example, if you are making a gluten free pizza crust, you may wish to use Garfava flour which is a mix of fava beans, garbanzo and romano beans. Garfava can also work well when baking spice cakes and breads.

As you begin experimenting with gluten free baking, be careful with your first attempts. Different flour mixtures may have flavors that are not particularly pleasing. For example, bean flours often have a strong taste. Many people enjoy the flavor, while others will find themselves dumping their meal in the trash. Your best bet is to buy small amounts of many different baking mixes and experimenting to see what flavors suite you best. One of the easiest ways to begin, is to read reviews of various mixes – especially user comments. Eventually, however, you must get your hands in the flour. Do some baking and don’t get discouraged. Eventually, you will be baking like a pro!

If you have celiac disease or gluten sensitivity, you know that you have to eliminate gluten from your diet so you can get healthy again. Gluten is like poison for your body now – it may destroy parts of your small intestine, causing all sorts of symptoms that prevent your body from absorbing nutrients from your food. These days, it is wonderful that you can find tons of gluten free recipes and products on the internet – even bread recipes or pre-packaged loaves. All it takes is discovering which type of gluten free flour you enjoy. There are many alternatives and everyone has different taste buds so there is no “one size fits all” in bread.

Luckily, there are lots of alternatives for sticking to a gluten free diet. Potato starch flour is great for thickening sauces and cream-based soups. Just substitute a little potato starch instead of flour, and the recipe becomes gluten-free! However, when using potato starch, always cut the amount in half. Otherwise, everything will get too thick and gluey.

Tapioca flour is very light and smooth. If you are looking for a chewy texture it’s great. Perfect white or French bread recipes, you can also easily combine it with cornstarch or soy flour. Soy flour has a nutty flavor and is a great source of protein and fat. However, soy is best used in recipes in a combination with other flours since it does have a strong flavor. Soy and tapioca together also make great brownies.

Cornstarch of course, is made from corn. A wonderful thickening agent, it is a staple for sauces, puddings and Asian cooking. Like soy flour, it is best when combined other flours if you are using it for baking. Corn flour works very well for pancakes or waffles or blend it with cornmeal to make cornbread or muffins. Cornmeal, like corn flour, may be used for pancakes and waffles but can also be a good choice for baking a cake if you want a bit heavier texture.

There are other types of flours as well, you just need to experiment to find out the flavors and textures you like the best.

Baked goods use wheat flour because it contains gluten. It is the gluten that keeps pies, cakes and cookies from falling apart and keeps air trapped, giving baked goods that great texture. To retain this structure without using wheat flour, you have to add a gluten substitute. Xanthum gum, guar gum or pre-gel starch all work well when combined with gluten free flours. Once you learn how to use these alternatives in your gluten free recipes, you’ll be able to eat delicious food and stay healthy!

Gluten intolerance is on the rise and one of the best things about this is the fact that product manufacturers are starting to take notice. Finally, the convenience of a wide range of gluten free snack bars are beginning to be available in the market. The great thing about grab and go snack bars is the fact that they qualify as full meals, taste great and are easily transported. Like regular granola or nutrition bars, gluten free bars are a great alternative when you’re on the go. Most gluten free bars contain high amounts of protein, anti-oxidants, vitamins and minerals and very little fat and sugar.  However, if you enjoy cooking or don’t want to pay the price for commercial bars, gluten free bars can easily be made at home.

To make your own, tasty gluten free bars, you need to choose from a selection of gluten free grains and dried fruits as your base ingredients. Corn, gluten free oats, soy or TVP, rice, millet or any other gluten free grain can be used. Raisins, candied pineapple, dried peaches, apricots, dates or cherries all taste great. If you like the crunch of nuts, think almonds, pecans or walnuts to add texture to your bar.

The only thing left, then is how to make it all hold together and taste sweet. Honey is one good choice or a sugar syrup made from either cane sugar or stevia work well. Combine the sweetener with a bit of olive oil and bring it to boil. Add the nuts, fruits and whichever grains you choose and mix well. You can add some nutmeg or cinnamon if you wish. When all the ingredients are coated, pour the mixture in to a greased pan and bake at 350 degrees for ten to fifteen minutes until it’s golden brown. Cool completely and cut in  bars.

These make great gifts as well as snacks. Just wrap individually in colored cellophane and arrange them in a decorative basket. People may not even know they are gluten free!