I used to cook for a living eons ago but the food science really comes in handy now after my husband was diagnosed with Celiac...that's a genetic disorder...the person cannot digest gluten which can pierce the stomach wall, lung wall or brain barrier. We had to get a blood test for him as he had no stomach issues but he did have brain issues. I also was diagnosed with a gluten intolerance where the morphine receptors react to the gluteo-morphin an opioid peptide. Took me 4 months to slowly wean myself off of gluten...
I posted these two websites the gluten summit was a life-saver for me to learn and find out about testing. Since you said you were into geeky things I posted this for you!
One difference that I see is that Celiac is actually life-threatening. Fortunately since I do know how to cook and experiment -- used to make my own ricotta, mozzarella, make my own yeast - for sour dough like the Italians do with yogurt for Panettone, buckwheat crepes, (which I use for Cannelloni) I was able to switch over to adjust a whole lot of my recipes. Mostly Italian since my family is from there and that's where I cooked the most in Italian restaurants that were like Italy not American. We also lived in Malaysia and Laos so I have a whole lot of amazing naturally GF foods to draw from like Dosa, rice & lentil crepes, Thai sticky rice which is really versatile due to it's almost exclusively amylopectin content. I recently used regular Thai rice which I washed dried then parcooked then sauteed with a shallot then added to heated milk to form a pretty good bechamel substitute. The trick was to saute the rice then I used a stick blender to achieve the consistency.
I am excited that there are chefs working with GF foods although my goal is to develop my own science based substitutes to avoid Xanthan Gum which kills gut bacteria & all the other additives. I am in the process of trying out some Potato Gnocchi using fresh potatoes with dried potatoes. I used to make the most light wonderful potato or gnocchi di Zucca with pumpkin.
I used the buckwheat crepes to make a slightly sweetened ricotta filled crepe with a sauce of fresh blueberries. I make them slightly smaller as I wanted to serve them as dessert. I hope to continue the conversation on GF baking especially. Most sites on the internet don't know anything about food science.
I've had some great success with using pecans ground with spices, candied ginger & butter or coconut oil as a par baked crust for just about any pie, tart, cheesecake. I used homemade yogurt that I drained in place of the cream cheese which was fantastic.
Thanks !! Gina ( Gigi7)