I’m new to gluten-free – where can I find information?
Are you really gluten-free?
How can I find recipes on your blog?
How can I find out when you write a new post?
What’s up with your website – I can’t find a scroll bar or can’t click on the icons?
Can I use your recipe or photos on my website?
Can I write to you?
Do you guys eat all that stuff you make for the blog?
Are the recipe photos real?
What gluten-free flours do you use?
What the heck is the Canteen flour blend?
What are superfine flours?
Can I make superfine flours at home in my food processor or blender or mill?
Aren’t superfine flours from Authentic Foods expensive?
Can I use any flour mix in your recipes?
I can’t eat dairy, eggs, sugar, rice, corn, potato, or (fill in the blank). Can you tell me how to substitute ingredients in your recipes?
Do you have any grain-free, dairy-free recipes on the blog?
Do you have any sugar-free recipes on the blog?
Click on the blog sidebar icon: New to GF
Yes. Our kitchen is gluten-free. We are gluten-free and have been since somewhere late last century-ish.
Under the Index tab at the top of the page, click on “categories”. On the blog sidebar is a picture grid of the currently popular recipes. Related or similar recipes are in a picture grid at the bottom of each post, too.
Subscribe to the Gluten Free Canteen! Fill out and submit the e-mail subscription form and you’ll get a brief email with a notice when a new post is up. Best way to stay in touch. The information to subscribe is on the right sidebar at the top of the page. Your information is kept secure and not given out to anyone. Also, follow us on Facebook or Twitter though the e-mail subscription is the most efficient way to keep in touch. Facebook no longer reaches everyone that likes the page and Twitter moves so fast most things are quickly lost.
It’s usually due to those pesky browsers needing an update. For example, old versions of Internet Explorer will not work properly with many websites, including ours. Plus – keeping your web browser as current as possible helps prevent a computer virus or other malware from infecting your computer. That goes for all software, but especially web browsers and their plug-in applications (Adobe Flash, Java, etc.).
The typical way to do that is to use a single photo plus a link to the recipe on the GF Canteen. Of course, feel free to change a recipe and make it your own on your website, but please give attribution to the source when doing that. Our copyright policy allows you to take one photo and a link back to the GF Canteen for any recipe you wish to feature without asking permission. But please don’t copy and paste a recipe verbatim without explicit permission from us.
Yes. Send us an email at [email protected]
Why, yes. Yes, we do. Actually we taste everything and then share it with others. Fortunately we have tens of friends who also like to eat.
Yes. Every photo that accompanies a post is that recipe, usually freshly baked and sometimes warm from the oven. It may be the 500th time we’ve baked it, but it is that recipe.
We do not. If a product gets a mention it is because I really like using it. I buy all the recipe ingredients and equipment just as you do. My personal opinion about sponsored products is that it is hard to be objective if someone is paying you in some form or another. So I don’t do it.
Thanks, but nope – we don’t accept gifts. But do feel free to let us know that you have a new product.
It’s one way of helping to defray the costs associated with hosting a blog like this but by no means a way to cover all the expenses. When you click through on a link or shop from our store it goes to Amazon and anything you purchase awards us with a very itty bitty percentage (think pennies on the dollar). It’s one way to not annoy you with sponsors or advertisements and keep the blog looking clean. The affiliate pennies kick in a) once a certain threshold happens and b) if you make Amazon purchases (any kind) from clicking through from our links. If you do, thank you – if you don’t, not a problem.
Click About Flour on the side bar.
The blend is explained in two places. The About Flour icon located in the right sidebar and under the Resources tab at the top of the page. Just in case, here is the short version. We use only superfine flours and measure by weight. Two parts superfine brown rice flour plus one part each superfine white rice flour and tapioca flour/starch by weight only. Mix it well and that is the Canteen flour blend. No additives, no gums.
Superfine flours are finely milled flours. Don’t let anyone fool you into believing their flours are finely milled, superfine stuff because it is only available at one place in the United States so far. Authentic Foods. They are online and available mail order and in some stores in the US, Canada and Europe. We do NOT have any arrangement with them nor do they sponsor us. They are just the best flour we’ve found so far and they take great care to make sure their product is not only finely milled but also gluten-free. Alongside regular old all-purpose gluten flour, the feel of the two is nearly indistinguishable.
Sorry, not really. When you run a food processor or blender the machine creates heat. Heat changes the characteristic of the grain and while it may seem less gritty, it is not the same as milled superfine flours. The differences will show up in the rate of moisture absorption, the finished texture and a slight flavor shift.
We did a cost comparison of flour mixes – commercially available gluten-free flour mixes, Authentic was smack in the middle. It was also near the bottom of the cost of any of the organic flour options available at the time.
When you change the recipe ingredients, which you do if you change the flour mix, it becomes an experiment. Sometimes it works just fine and other times it is a disaster. We test our recipes before we publish them, whether in a book or on the blog, but we don’t account for substitutes unless indicated. Remember – the same ingredients will yield the same results. Different ingredients = different results. A flour mix made up using our formula and flours (brown, white and tapioca) will essentially be the same. If the flours are not superfine, the result may be gritty, but similar. If your flour mix contains potato or corn starch and sorghum flour, for example, those are different ingredients and the results will vary and may not be the same.
I’m afraid the recipes were developed using the ingredients listed. If a substitute is not listed, then it has not been tested and therefore could be a problem. I’d hate for you to waste ingredients. The best thing to do is to check the category index and look for dairy free recipes. I don’t use corn or potato most of the time. I do use sugar in many forms and no recipes are formulated for sugar substitutes. There are recipes without eggs, but not many. Think short bread cookies and crusts.
Yes. In the category index under grain-free and dairy-free you’ll find some recipes.
We don’t use sugar substitutes. But some of the recipes don’t contain sugar, or very little, like pie crusts and many savories.