Cooking/Baking for those of us with dietary requirements is not always easy. It gets even harder when you increase the number of items in the NO column. I might ask if Stevia
be an acceptable sub for sugar. It's natural and diabetic friendly.
You might check thru a few of these recipes shown below. GF = Gluten Free, CF = Casein Free or Dairy Free.
One other thing you need to be concerned about is cross contamination. For a Celiac
, even a crumb can make people sick. If you want to be safe - new pans [never having touched gluten] should be used. Gluten can remain in scratches and cut marks. Wooden spoons [used for gluten] are not to be used. Any porous surfaces are suspect and should not be used. Everything must be meticulously clean. This may sound like I'm being picky or fussy - it's not because I want to be. It's not a just a matter of likes or dislikes - it's a matter of health, a medical necessity. I don't want to scare anyone in your profession away from this, but it can be done. With a little knowledge, a little planning..it's a piece of cake! :) :p From experience, I can tell you, the extra work you put into this to make your customer happy & healthy will be appreciated beyond
on belief! We are a loyal bunch. If we know we can eat out safely - we rarely will turn our backs!Flourless Banana CakeGFCF Basic Chocolate Cake
- milk subsititue can be Rice milk [NOT Rice Dream - it's not GF]
, Silk Soy Milk
, Almond Breeze
. Some recipes you could probably get by with Coconut milk.
Here's an index of other GF baked goodies
. You will find the 2 above in this list.
Oat flour would not be acceptable for someone on a gluten free diet. While pure, uncontaminated oats can be tolerated by many on a GF diet - it's probably safer to stay away from oats all together.
There are many flours that can be substituted in place of regular flour when baking gluten-free products. This list does not mention them all. When baking it's always best to combine several flours together to get the best taste & texture. Here's a chart on mixing flours
(keep scrolling till you see it]. Here are some Flour mix recipes
Amaryth flour adds a good flavor but since it does not stick together well when cooked on its own, it should be used in combination with other flours, to make cakes, biscuits and pancakes.
Buckwheat flour should be used in small amounts only because it has a very strong flavor and is sometimes difficult to digest.
Carob flour can be used in cakes, biscuits, drinks, desserts and sweets.
Corn flour can be blended with cornmeal when making corn breads or muffins.
Millet flour tends to make breads dry and course so substitute only 1/5 of the flour mixture with this flour.
Nut or legume flours can be used in small portions to enhance the taste of puddings, cookies, or homemade pasta.
Potato starch flour is excellent for baking when used with other flours.
Chestnut Flour Stone milled, gluten free, very sweet It is a good thickening agent for cream soups.
Quinnoa flour makes excellent biscuits and pancakes although imparting a slightly bitter flavor.
Rice flour, brown or white, is a good substitution when thickening gravies, sauces, and cream pies.
Sorghum flour, excellent for all baking purposes, is the best general purpose gluten-free flour.
Soy flour has a nutty flavor and should be used in combination with other flours in baked products that contain nuts, chocolate, or fruit.
Tapioca flour imparts the chew factor to baked goods and is excellent if used in small quantities.
More GF Grains & Flours
You also might want to look in to Xanthan Gum
. Since gluten has been removed, you need something to help hold things together.
Eggs are not dairy and are OK to use in dairy free cooking or baking. Unless someone needs to stay away from eggs.
You also might look into mixes to get some ideas as to the ingredient make up of products. Some of my favorites...'Cause Your Special MixesGluten Free Pantry Dairy Free Mixes
I hope this helped in some small way. BTW - I hold no financial interest in any of the products I have linked.