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I’m researching and writing a book on converting recipes to GF. This is for all those other people that questioned “how” to cookbooks just saying “convert it to….” As a dessert chef with friends and family on several different special diets, I found I had to even change my cheesecake recipes for birthdays!
Now with all the companies–Bob’s Red Mill, the Gluten-Free Pantry and Pamela’s, for example–providing mixes for so much, I rely more on them than made-from-scratch. So many pre-packaged, ready-to-eat items are also on the market now. Does anyone else still convert recipes?
I consider my kitchen a laboratory when I start trying to convert established non-GF recipes. I know lots of people out there can remember their grandma’s cookies and wishes they could still eat them. Right now, a pie crust that holds together before and after baking would be the thing for T’giving!
Suzy
Suzy, When I was diagnosed 4 years ago I went crazy with the Bette Hagmen cookbooks and flour mixes. Now I mostly use mixes. I’ve found some good ones. I also like the Tom Sawyer flour mix which I use in any regular recipe as a substitute for wheat flour.
As far as the pie crust, I made the one on the Pamela’s bread package and it worked really well. It held together well and was tasty. You should try it!
Kathy