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I just want to say that I applaud that you are trying. I am always thrilled to have another choice (although we are far away in the Midwest).
While a lot of the comments here seem negative, I think it just underscores the importance of getting it right. As you will learn as you research, it will probably be necessary to have separate pans, etc. for gluten-free stuff, or at least disposables such as parchment paper (which I use all the time because gluten-free batters are so sticky). I personally do not use regular flour whatsoever, so as mentioned multiple times, flour in the air and thus settling on surfaces will have to be addressed.
I don't have Celiac but my son does. When we get together for BBQs, etc with friends I always bring the desserts and they are all gluten-free.
Crowd favorites of both the kids and adults that are pretty easy to make:
chocolate chip cookies
coconut almond flaxseed cookies
french silk pie
raspberry pecan bars
scones (the ones I make are cranberry-white chocolate with orange zest)
carrot cake cupcakes
It's taken me some trial and error to get these "just right" but none are particularly difficult to make.
When making cupcakes it's hard to keep them from falling, but much easier if you make mini-sized ones.
So happy to hear things are improving. When I went with my son to talk to food services, they were very helpful and offered to special-order pretty much anything he asked for.
With regard to what to say to people, I usually say my son has an autoimmune disorder and even a crumb of bread or speck of flour is enough to make him sick. If they ask questions you can say more, but you don't really have to. While times are changing, a lot of people hear the term gluten and don't exactly know what it means. (I sure didn't before my son was diagnosed.) Some people just won't believe that a tiny amount would cause a problem, but if they push that issue just confidently assure them that it DOES, and you can't chance your health, both immediate reaction (if you have it) and long-term effects.
And rest assured, there are many people out there going through the same thing - seek out resources to help you, and this forum is a great place to start.
For an actual loaf of bread, this is our favorite. But more often I make rolls or breadsticks, using a couple of other recipes.
I use the Featherlight flour mix in a LOT of other recipes as well.
The Featherlight mix is simply:
1 cup each white rice flour, tapioca flour, and corn starch, plus 1 TBSP potato flour (NOT potato starch).
If I'm out of potato flour I use ground up instant mashed potato flakes, or else just skip
eggs 1 plus 2 whites
margarine or butter 4 1/2 tbsp
vinegar 3/4 tsp
honey / molasses 3 tsp
water (more or less) 1 1/2 cups
@ about 110oF.
blend wet ingredients (reserve some of the water)
add dry ingredients - mix on high 3 1/2 minutes
put in pans, cover with plastic
let rise in warm place about 60 minutes
bake 50-60 minutes at 400oF
cover with foil after 10 minutes to prevent over-browning
Most of the flours I use are more about texture than taste, but sorghum is one that I use a lot to give a really nice flavor to baked goods of all kinds. Of course it is blended with some of the other flours (white rice, brown rice, tapioca, potato starch, etc. depending on what I'm making).
Gluten-free carrot cake is pretty easy. I make it by substituting gluten-free flour (usually 1/2 sorghum, 1/4 white or brown rice, and 1/4 tapioca or potato starch) plus about 1 tsp Xanthan gum per cup flour. Another tip is either bake extra layers (like a recipe that you would normally bake as 2 layers, split into 3) or else bake as cupcakes. They won't rise as much as regular cakes, so baking smaller quantities will help you get it fully cooked through.