Post Punk Kitchen Forum

I really like Gluten Free Girl for baking theory and advice.

http://glutenfreegirl.blogspot.com/2010/12/lets-bake-shall-we-its-december-2nd.html

eta: I guess I should add that she is decidedly NOT vegan. She has lately been experimenting with more vegan baking, I'm assuming due to reader demand, but she's a newbie there for sure. What I really like about this post, though, is that she goes over what makes a good home-made gluten free flour blend. That whole process is always a mystery to me and frankly, not something I really want to experiment with, so it's great to read somebody who's job it is to figure stuff like that out. And I've had great success applying her baking principles to all my favorite vegan recipes.

why do home-mixed gluten-free flour blends make me want to tear my hair out? I think I am a health food nut and can't stand the idea of any tapioca starch because it reminds me of white flour. thanks for the link, one of these days i'll conquer some of my fear.

I know--I'm right there with you. I finally got to the point where I realized that if I wanted gf baked goods similar to wheat ones, I'd have to use the starch; just doesn't quite work without it. I still have some reservations, but I figure that a little starch ain't going to kill me if I eat mostly whole foods otherwise.