My Fave Gluten Free Resources

It's been a while since my last post, but I thought I'd spend a little time offering some good resources for people looking for kid-friendly, gluten free menu ideas. First and foremost, The Gluten Free Gourmet books are by far, the best resource for baking (the bread book, especially). In any of her books, there are substitution chart for different types of baking. Second, there are other, more professional blogs Karina's is my favorite, but there are plenty more.
Learning to cook without gluten takes more than creativity. You really need to understand the role that gluten plays scientifically in your recipe. This role changes depending on what you're making. For example: traditional pie crust requires a hard, glutinous (bread) flour to make for thin, flaky layer separated by fat while cake requires an emulsifiable gluten (cake flour) which provides airyness and more intricate structure.
If I've lost you - don't worry. Just remember it does matter what you replace wheat flour with. You can't always reach for brown rice flour and call it good. You'll find this out pretty quickly if you try. Levening and implied glutenous structure provided by tapioca starch, potato starch and xantham gum helps give gf baked goods that texture that we all love so much.
Keep cooking and enjoy!