So, there are a few changes I’ve made to ensure gluten free cooking. I wanted to share some of them and ask what simple changes you’ve made.

Squeeze Condiments – All condiments in our house are out of squeeze bottles. I’ve even been known to buy large containers of mayonnaise. when the Duke’s squeeze bottle is empty, I refill from the larger container. I also store the larger container in the outside fridge. Nobody goes to the outside fridge, so no risk of cross contamination.

Vanilla Extract – I’ve started making my own. I pour some Tito’s Vodka in a mason jar. Slice a vanilla bean down the middle and put in the jar with the vodka. After a month, home made vanilla extract is ready. I’ve also used bourbon for a more complex vanilla extract too. I’ve made pineapple vodka from leftover pineapple cores – same process.

Waffles and Whipping the egg whites – Every Sunday growing up, my dad would make waffles. I love them. We always used the recipe from the Betty Crocker cookbook. It called for whipping the egg whites to stiff peaks before folding into the batter. I’ve used that recipe with gluten free cup for cup flours and it works great. When using Bisquick or other waffle mix, I separate the egg whites from the egg yolks. I then mix to stiff peaks and fold them into the batter. Makes for light and fluffy waffles when sometimes gluten free waffles can be dense.

Asian sauces – I can buy gluten free Asian sauces. But many of them are easily made with ingredients already in your kitchen. Many of them are some ratio of gluten free soy sauce, rice wine vinegar, brown sugar, mirin (sometimes), garlic, and ginger. Super easy. Experiment or find a recipe to get the flavors you want.

Chicken stock – Yes, this is a big change, but the change is worth it. Anytime we have chicken with bones, I put the bones in a freezer bag. I put onion skins, herb stalks, and carrot peelings in the bag. I also add the scraps from other stuff that is often in the beginning of a recipe. When the bag is full, I throw it all in a pot, cover with water, and simmer for an hour. I’ve also done this in a crock pot on low for 6 hours. When done, strain the vegetables and bones out. Store ice cube trays until frozen and transfer cubes to freezer bag for easy storage. Guaranteed gluten free. Also, you have some control over the flavor based on what herbs you add to the pot.

Gluten Free Baking – Over baking is what kills most gluten free baked goods. My oven does run a little hot. I start checking things at about half the recommended baking time. Make sure to start checking at least 3/4 of the way through the baking time. This will help you ensure you don’t over bake. My husband over baked a birthday cake for me once – it was hard, dense, and dry.