GFCFSF vegetarian suggestions?

[qannie47]

I'm just so impressed with all of you. I started down the gluten free road...and frankly, it is not for the faint hearted! I am a gourmet cook, and when I ventured down the road of giving up things that contained gluten I was shocked! It killed the Julia Child's in me. I went into some sort of "oh my God!", "I can't use ? and ? and ?!"

 

In my heart , I know that all the things that you're all eliminating from your diets is really smart. Even for those whom the effects are not grossly apparent.

 

It is on my bucket list....along with artificial coloring, preservatives, and high fructose....

 

For the time being, Kudos to all of you!

Edited March 16, 2014 by qannie47

[pr40]

qannie, there is a substitute for everything. just ask.

[qannie47]

Ok pr40, Pancakes: They have to look like them, chew like them, and taste like them.

[dcmom]

Ok, theppk has gluten free, vegan, pancake recipe on her website.

 

Now- realistically ther is NO WAY a GDP, veg pancake is going to be exactly like a buttery, eggy, white flour concoction-but-

 

Her recipes are the absolute best- so I would say this is your shot. Make them, top with fruit and syrup, and they just might satisfy....

[pr40]

qannie, I never liked pancakes and I have no experience with them. Here is the logic however: what makes wheat flour good for baking? gluten because it acts as a pliant glue. Xanthan gum does the same. Garbanzo flour is heavy and tasty as is corn meal. Starches (potato, tapioca, corn) are light and absorb a lot of water.

I can improvise: 1/3 garbanzo flour, 1/3 tapioca starch, 1/3corn starch, one egg, some coconut milk, some oil, one teaspoon of xanthan gum. perhaps, coconut yogurt for added aroma.

if pancakes are your chief problem, you don't really have a problem at all.

[ashley]

That is great information, pr40! I have seen xanthan gum in lots of recipes but had no idea what it was for.

 

I am looking for a super simple pizza crust recipe to make a thin, crispy crust. My regular flour recipe is nothing more than flour, water, salt, olive oil and yeast. But I'm guessing just swapping out the flour for GF flour won't work? Is adding xanthan gum all I would need to do? And where does one find xanthan gum anyway (what section of the grocery store?)