I met BOB and all of his glory! Brown rice flour, teff, sogrhum, starches .. those have become my new flours. I've read books upon books about Gluten Free, and my life changing baking book RATIO which has helped me get out of volume measurements and back to scaling everything. I've learned that for the most part 1/3 of every cookie/cake/bread should be a starch beit Tapioca, potato or arrowroot.
I've also learned that dear god there are a lot of products with hidden gluten. As I've said before, read every label no matter if you think it should be safe because it doesn't feel good if you miss something. I missed "may contain wheat" in peanuts so that means there were probably traces of wheat in it and I was a miserable mess last night. I wasn't as sick as say the "natural flavored rice" the other night but I was a gassy, painful mess. So just read everything. Gluten free isn't hard, it is actually sort of exciting. You just have to get over the fear and your guts start to heal.
