Changing to a gluten free lifestyle is a huge challenge, especially when it comes to baking. The internet is full of articles dedicated to informing the newly diagnosed Celiac or gluten sensitive population just how difficult baking is going to be. Many people give up baked goods altogether due to the questionable quality and high prices of locally available baking mixes.
Not wanting to mix their own flour blends, and needing to avoid problematic additives, such as xanthan gum, used in most gluten free baked goods, the gluten free novice may give up hope and donate all their beloved cookbooks to Goodwill.
The solution to this problem may be as easy as switching from wheat flour to gluten free oat flour for most baking and cooking needs. It works well for gravies, dumplings, pancakes, muffins, cakes and cookies. It can be used as any all purpose flour, requiring the addition of leavening agents such as salt, baking powder or baking soda, as your recipe instructs.
If your finished cakes tend to crumble, add 1 tablespoon or packet of unflavored gelatin per cup of flour. The result will be an amazingly moist, dense texture, and flavor that gets even better on day 2 or 3, if your family doesn't gobble it all up the first day. It's highly unlikely you'll get the chance to find out how it tastes on day 4 unless you live alone!
Remember, if you have Celiac Disease, a wheat allergy, or other gluten sensitivity that requires you to be 100% gluten free, using certified gluten free oats insures you'll not be exposed to traces of gluten due to cross contamination.
Bob's Red Mill Gluten Free Oat Flour is finely ground and an excellent choice for ordinary cooking and baking needs. If you cannot find it at your local grocer, visit Swanson's Health Products or Vitacost online. Subscribe to their e-mail updates for good sales and discounts.