When people find out that I've decided to try going wheat-free in my family's diet, they are shocked not realizing that it is relatively easy to incorporate into your lifestyle and can be done gradually. If you like to work in the kitchen, it is a new level of challenge and actually wakes up your creativity as you reinvent favorite recipes. People also forget that it is only wheat you are omitting and that butter, sugar (depending on your personal diet needs), and most everything else is still in place. It can also stretch your grocery money a bit further as you will no longer want to purchase boxed cookies, cake mixes, and prepackaged fast food items.
As I said, however, my suggestion is you read about making this change, search the Internet and browse the recipes, and ponder how and if you can make a change like this. My free time on the computer, yesterday, was Googling my favorite cookie/bread recipes but prefacing the search line with 'gluten-free'. I came up with a substitute on every search!
Over the weekend, I made a lemon custard pie to treat my family. I found a recipe that used cornstarch for the thickener and my real change was the pie crust. Wanted to share it with you as it smelled amazing while it was baking and tasted like extra-good graham cracker crumb crust.
Gluten-Free Nut Crumb Crust
1 cup ground almonds
1 cup ground golden flax seed
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 stick butter, melted and slightly cooled
Place all the ingredients in a mixing bowl and mix well. Press the crust into a pie pan (8"-9" size).
If you need a prebaked pie crust, bake for 15 minutes in a preheated 350 degree oven until crust is set and golden. Fill with your favorite custard or non-baked filling.
If you want to bake a filling in the crust, prebake for approximately 10 minutes, cool a bit, add your filling and bake according to your recipe.
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