This is my annual EGFG Index of Articles. This one page overview categorizes all the non-recipe content on this website. From printable resources and information about gluten free flour, to help with ingredients, tools, tips and tricks I've shared as I've learned over the last ten years.
Everyone's gluten free journey is unique so you need different information at different times. Let me know what you're looking for and I'd be happy to help you find it.
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The Printable Index
A big step in adjusting to a gluten free lifestyle is being able to find what you want, when you need it. This index is to help you see at a glance the topics that may be of interest to you.
Article Categories
The categories have changed slightly and I'm open to suggestions if you want help navigating the website or articles on something I haven't shared yet.
- Understanding Gluten Free Flour: Start by finding a blend that works for you. It won't work for every recipe but it's a great start.
- New To Gluten Free
- Ingredients: Tips for using specialty or less common ingredients on a gluten free diet.
- Tips, Tools & Techniques: A healthy lifestyle means cooking so everyone wants the tips and tools to prevent cross contact and make working in the kitchen fun.
- Printable Resources
- Gluten Free Kids: New ideas and projects for gluten free kids to learn how to have fun in the kitchen!
Learning Mindset
There's a lot to learn and it's overwhelming. Everyone knows that.
My best advice is to find community. Celiac Canada, and local chapters across the country (I volunteer for the Calgary Chapter), have help that you need.
My help is in the kitchen. The first place I suggest you start, is learning about gluten free flour. It takes time but it will pay off in the long run and, decrease your frustration right away.
Thanks For Your Support
I'd like to say a special thanks to you for visiting this website and clicking on any Amazon link to go shopping. This helps me maintain the website and provide free content.
No matter what you purchase, from clothes to books, if you arrived at Amazon through a link on my website I'll get a few pennies and there's no extra cost to you. ❤️
Resources for Gluten Free Cooks
If you're shopping today these cookbooks from America's Test Kitchen are a fabulous resource. They explain why a recipe works and the changes needed to make the gluten free version work. There's a lifetime of learning in these book.
- How Can It Be Gluten Free Cookbook Collection (2020) - A compilation of the next two books.
- The How Can It Be Gluten Free Cookbook (2014). Out of print but you can find it in second hand book stores and libraries.
- Vol 2 The How Can It Be Gluten Free Cookbook (2015)
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New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.
🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.
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Dr Stuart
Hugs of appreciation for all your cooking/baking suggestions and guidance.
Perhaps you could provide me with knowledgeable recommendations that I have been struggling with in my baking. I began experimenting with gluten-free baking 15 years ago. My primary challenge is the sweetener in my baking with gluten-free flour for baking foods. I gave up sugar in the late seventies. First, I used raw honey until I discovered that honey should never be cooked and that it is best suited as a medicinal remedy. In more recent years, I began baking with either maple syrup (which really is too sweet and behaves like sugar internally). My other sweetener baking choice is the homegrown herb, stevia leaf. I grow, harvest, clean, air-dry, remove the leaves, then store them in a canister until I am ready to process the stevia leaves into a powder and store them in a brown glass jar. Natural stevia is a wonderful herb that doesn't cause or contribute to health issues. It is unlike the store-bought, chemically altered liquid or white powder and doesn't taste the same.
I guess what I am seeking here is the percentage of liquid to dry ingredients. Unwise to replace sugar with stevia since stevia is many times sweeter than sugar, thus the lower amount to be placed into baking.
Thank you kindly.
"Getting old is what we do to our-self; getting older is the gift we give to ourselves." - Dr. SSS Stuart
Cinde Little
Hi Dr. Stuart and thank you for the accolades, I appreciate that! Making your own stevia, that is commendable!
Finding healthy-ish substitutes for sugar in gluten free baking is hard. I've simply focused on eating less sugary foods than I used to. In my own muffin and bar recipes, right here on my website, I often decrease the sugar by 1-2 tablespoons from what is written. I also use dried fruit for sweetness. My biggest strategy these days is more plants and less sweets overall. For all those reasons I have not experimented with sugar substitutes. Monk fruit is said to not work well in baking so I never tried it. I know many people use coconut sugar which has a slightly lower glycemic index compared to brown sugar and said to be a 1:1 replacement for brown sugar.
RATIOS
To answer your question about ratios I'm giving you general guidelines, not from my baking experience and not specific to gluten free. The ratio of sugar to flour for cake is typically 1:1 by weight, for cookies it is 1:3. There is still lots of variation among the different kinds of cake and cookies people make.
The ratio of liquid to dry ingredients for cake is also 1:1, but for cookies it is 3 parts flour, 2 parts fat, and 1 part sugar.
I hope something here helps. I'd love to know what you're making, I just might be up for trying something too. Culinary adventures are my favourite.