GF Substitutions Part XV: Your Roundup!

by Jenn on October 18, 2010

in GF Substitutions

Welcome to the 15th and last post of GF Substitutions!  I have to say thank you so much for joining me in this weekly series.  It’s really meant so much to me to have you share each week your experiences and trials with gluten free cooking, and I have learned an incredible amount of useful information and tips because of you and writing this series.  I hope you have as well!  I’m not going to try to recap the past 15 weeks, but will let you know that each week’s post can be easily found on the Resources page accessible from the menu bar if you ever want to go back and check out a post (I know I will, especially all of those awesome comments you left!)  This week is something a bit different.  About a month ago, I asked you all to use a GF substitution in some way and I got some great replies covering a wide range of substitution types.  So here goes!

First up is Alison of His Birdie’s Nest.  She linked up a great easy one & two ingredient substitution recipe for gluten free English Muffin Pizzas.  I love recipes like this, because they bring back memories of my childhood, and yet even though totally converted to be gluten and dairy free, don’t require a lot of work or complicated ingredients.  Just a simple couple product substitutions, a GF English muffin and some dairy free shredded cheese.  A couple minutes in the toaster oven, and voilà, tasty satisfying pizzas!

These drool-worthy pumpkin waffles are made by Jeanine of the Baking Beauties.  These waffles were converted from a previously glutenicious recipe, and look absolutely perfect.  Did I ever mention how much I love pumpkin anything?  Jeanine uses an all purpose GF flour blend to make this breakfast treat.

Next we have Maggie of She Let Them Eat Cake.  She chose to share a gluten free and vegan Apple Bread.  She converted this recipe that came from a good friend to a gorgeous gluten free version.  Not only does this bread look amazing, but you really need to read her post, because she goes through a great detailed overview of the types of GF flours that she used to develop her own flour mix after considerations about quality, outcome and nutrition.

Heidi from Adventures of a Gluten Free Mom is sharing Ravioli and Pizza Rolls.  These are incredible for a few reasons.  One, I’ve never seen toasted ravioli before, and two, she has a great list of substitutions available for her recipe that she adapted including ways to make them dairy free if you so choose.  She converted a gluten free pasta dough recipe to also be egg free, filled it with a tasty meat filling, and then toasted the raviolis.  I say this entire concept and execution is genius.

Lauren of Celiac Teen made Irish Soda Buns!  I love this, because she adapted an already lovely looking gf adaption by Shauna of Gluten Free Girl.  Lauren created her own flour mix of quinoa, sorghum, millet, tapioca, and rice flours (many of my favorites!).  I can tell just from the picture that they came out well.  Knowing Lauren and her amazing skills, I bet she and her family had one of the tastiest gluten free Thanksgivings in all of Canada!

Linda of Gluten Free Homemaker has been working on perfecting her original gluten free cinnamon roll recipe to include more whole grains. Her first version looks fantastic and I love that she has been tweaking the recipe to keep improving on it.  GF cooking and baking is often about tweaking, to improve taste, texture, nutrition, etc.  Linda has done a fabulous job, and my husband is sitting here staring at them begging me to make some!

Carolyn of All Day I Dream About Food made some awesome looking Coconut Flour Chocolate Cupcakes with Espresso Buttercream.  Coconut flour is one I have little experience with, but have been meaning to try out.  They look to die for, and she says they came out with a cake-like consistency and rose properly, which is a pretty resounding success!  Not only that, but she made them low-carb by using granulated erythritol to replace sugar.  When I was living with my mom and needed to make recipes that were diabetic friendly, erythritol was totally my friend.  I found it baked quite well, and I could even pull off an egg-white meringue  with it.  I bet these are fantastic, in fact I think I am going to send this recipe my mom’s way…

Thanks to all of the wonderful participants in this roundup, I am so impressed with the high quality of the submissions!  If you, my lovely readers, have other great stories using GF submissions that you would like to share, feel free to tell us about them in the comments!  Thanks again, it’s been a great educational journey learning with you all :)