And for her extensive answer, Holly Heiman is our winner!
I had to change my diet starting 5-6 years ago - but went gluten-free almost 2 years ago.Its challenging because not only is it high altitude here, but having to change-out ingredients.
A good tip I could share is to get to know your flours - they all taste different and some add more pleasing textures for say cookies versus cakes. For example, I finally figured out that to make a REAL butter cookie (like for the holidays), to get the pure flavor and delicate texture, I use sweet rice flour for maybe 1/2 the flour mixture - this can be found in almost any Asian or international market.
Also, I've figured out that you can interchange most gluten free flours for a basic baking mix - just in 3 equal parts. So if you need a cup of flour, you'd use 1/3 cup of sorghum, rice, and tapioca. It works. Just make sure you have your Xanthan gum.
I have wanted Elana's cookbooks forever - I want to start using almond flour instead of many of the others - it adds amazing flavor, and nutrition instead of all the starches normally used.
Holly, send your mailing address to [email protected], and we'll get that book sent out to you ASAP. Congratulations!
