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Being in my kitchen and going after my family’s hearts via their stomach is a passion of mine.
A gluten-free and dairy-free diet was recommended for my son thirteen years ago when he was diagnosed as high functioning autistic with Asperger tendencies. In all honesty, that put me into a tailspin when I started looking at all the labels of the food we consumed at that time and realized how much gluten and dairy are used as fillers in food along with many ingredients I could not pronounce and had no clue what they were.
That was when I decided that if I could not pronounce it, we likely shouldn’t be eating it and it was also the time when I started to transition to all home-cooked food rather than processed foods. What a life changer!
At first cooking and baking gluten-free and dairy-free was quite the challenge until I really dug in experimenting and researching. I also spent a whole year taking the time to learn how to make all my son’s favorite foods both gluten-free and dairy-free WITHOUT giving up flavor and texture. I have to say with great excitement, that year was a success and that is why I enjoy sharing my knowledge and tips with others so their journey will be successful and fun.
I love making my families favorite dishes and a sweet treat always seem to be high on the list. I have conquered a gluten-free and dairy-free pumpkin roll which is a family favorite and you can find the recipe in my book The Trayer Wilderness Cookbook (Homesteading The Traditional Way) Amazon. You will also find some of our favorite cookie recipes in the cookbook as well. My cookbook shares a lot of the tips and tricks I have discovered and learned over the years as well as our favorite recipes for our homestead.
Let’s first talk about some of the tips and tricks when working with gluten-free flours. Unlike regular flours, gluten-free flours like being beaten very vigorously. There are many different types of gluten-free flours and flour blends available.
When we first started this journey, gluten-free foods and flours that were available were quite expensive and even hard to find, but now as many more people are in need of specialty diets these flours are much more readily available. Because things can be costly to experiment with the different types of flours I often recommend using blended flour such as these Gluten-free flour blends (found on Amazon) to get started. This is a non-GMO flour blend that can be used cup-for-cup like regular flour which makes using family favorite recipes a breeze and also makes transitioning from whole wheat and gluten flour cooking and baking to gluten-free so much easier and less stressful for beginners.
When using a gluten-free flour blend that you can use cup-for-cup like regular flour, you will not need to make any adjustments to your current favorite cookie, cake or dessert recipes.
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