It's been two weeks now since my 11 year old was diagnosed with Celiac, and I think we've made a great start on the gluten-free diet. To my knowledge she hasn't had gluten - but I'm not saying it's not possible we've made mistakes. We are going mostly gluten-free in our house. I'm keeping sandwich rolls in the freezer to make sandwiches for my husband and older daughter, and we still have some cereal in the house and some boxes of organic Mac & cheese that my Celiac daughter doesn't like anyway. But we've taken what I think are adequate precautions - new and separate colanders, separate peanut butter jars, etc. So, fingers crossed that we're doing a good job. My daughter doesn't have GI symptoms, so we won't know if we're doing a good job until a repeat DEXA scan (and TtG blood test) in 6 months shows us if her osteoporosis is improving.
My goal is to master bread baking, and remove even that potential contamination from the house. My gluten-free daughter isn't much of a bread eater anyway, but everything we've tried so far has gotten a big "yuck" from her. I've read a bunch of books and checked every gluten-free cookbook out of the library. The one that has really caught my attention is Carol Fenster's 1000 Gluten Free Recipes because I like the use of the sorghum flour - I think it is the rice flour flavor that my daughter doesn't like. I'm going to try the Millet bread tomorrow (we're not white bread eaters, anyway, so no need to try the white bread first). And I like that there are a lot of recipes that will help to adapt other old recipes, as in gluten-free "Lipton" Onion Soup mix, But I still have a few questions and I'm hoping that some of you experts on here can help me.
1) She uses Expandex in lots of her recipes. I've found it online, but with shipping it will cost me about $20 for 16 oz. Is it worth it? And if I don't buy that, what can I substitute in the recipes that call for Expandex?
2) I bought some Bob's Red Mill Buckwheat Flour at our local health food store today. Once I got it home I realized it didn't say "gluten-free" on the package, and I see on Bob's Red Mill website that it is not produced in a gluten-free facility. Does anyone have any experience that would tell me it is okay to use, or do I need to search out a different buckwheat flour?
3) Do experienced bakers on here think that using Carol Fenster's recipes are a good way for me to start?
I realize that it's time for me to get out of my analysis paralysis mode and just do some baking! I was going to bake this afternoon, but it got too late. I really appreciate any advice/input/handholding that anyone is willing to share.