There is just so much information about cooking gluten free that I decided to make a part 2.
I found this great chart to help substituting types of gluten free flour for all purpose flour.
You can go to the Celiac Sprue Association for the whole chart.
This is great, but sometimes you just have to do your own experimenting.
Some great tips to remember:
Pea, bean, and lentil flours can be use as direct substitutes for wheat flours, but you will need to add egg whites or cottage cheese as softeners.
Potato flour is a great thickener for soups and casseroles.
I have used instant potatoes for potato flour before.
Potato starch flour makes great sponge cake.
Soy flour has a bit of a nutty taste. You should only replace 1/4 of the flour in a recipe with soy flour.
Rice flour has a bland flavor so it is great for blending with other gluten free flours.
I did forget to mention in part 1 of cooking gluten free that some seasonings such as curry, seasoning mixed, and meat extracts could possibly contain gluten.
I can not stress enough how important reading labels when buying food and ingredients.
I included a list of what to look for and what ingredients could possibly have gluten.
I am planning to start adding some gluten free recipes to the Yummy Stuff blog.