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I'm in search of wheat/gluten free recipes. I know I could google, but just thought I might luck into something yummy here interested in all types of recipes from muffins to lentil patties...cakes...finger foods? Even links to favorite websites would be appreciated please.

Thanks Trish

Trish, let me check with my friend. She's a decent cook and is gluten free as well.

Williams-Sonoma carries a product call C4C (Cup4Cup) that is a gluten-free flour substitute. I use it in place of wheat flour in regular recipes and it works great! I even used it for cookies and dinner rolls, although the rolls were a gluten-free recipe because you need other additions to make GF bread work.

Thanks Sue...that'd be great...we've been living on stir frys...lol

and thanks for that tip gracie...i'm currently in Australia, but will keep williamsand sona in mind to orderfrom when i go back to ky in thefall fora visit

This is one of my favorite gluten-free blogs to follow:
http://glutenfreegirl.com/

Trish, I sent a note to my friend, but I forgot that she was going out of town for a few days. I'll let you know what she says upon her return.

Since wheat-free and gluten-free are two different animals, I'll address the wheat-free.

I use white spelt flour with 1-to-1 substitution ratio in all of my favorite recipes. There is no texture or discernable flavor difference.

Wheat aggrevates The Husband's arthritis, which is a widely known sensitivity. But gluten does not. Nor does he have celiac disease.

If you are wanting gluten-free, there was a cookbook I had at one time (but I forget what the name of it was... sorry!). It essentially had 5 formulas and it told you when to use each formula for best results.

However, the formulas called for things that are costly--cassava flour, potato flour, etc.--or other ingredients that I have outright allergies to (not sensitivities).

So, I just rarely make anything calling for flour, unless I can use the white spelt. It's easier to just skip most of the recipes, because usually it means carbs no matter what substitution I use.

So, for us, it's white spelt or skip the recipe. There are so many other foods available it's just not worth the hassle.

Another option is to use Pamela's brand. They have wheat-free and gluten-free mixes. Their brownie mix is yummy. I usually make the fudgey style, listed on the package.