This morning, I made the very best gluten free French toast. It was very, very good.

I contend that you can make just about any recipe gluten free. The food may taste slightly different, but just about anything can be made gluten free.

I want to add this exception – gluten free baking is different. Gluten free baking requires more chemistry than cooking. Baking with gluten free ingredients may not work the same.

How do you achieve this magical feat?

Swap gluten ingredients for gluten free ones.

• Gluten free stocks instead of ones that contain gluten
• Gluten free flour or cornstarch instead of regular flour for breading and thickening.
• Gluten free sauces and mixes
• Gluten free canned or frozen fruits and vegetables

Mistakes can happen. At Christmas one year, we were trying to thicken a gravy. Grabbing tapioca starch instead of gluten free flour made the gravy thick. So thick in fact, it had a snot-like texture. Tasted good though!

Believing you can make anything gluten free allows some freedom to experiment and try recipes.