So I use a lot of almond flour, but that's safe for me. My wife is more the baker, but its usually a mix of bobs and almond flour, and for each recipe its a bit different.

Also been trying out watermelon seed flour. Its sweeter, so it seems good for cookies and the like. Its higher in protein, but also fat content. It also is a bit more runny than almond flour batter, but works nicely for things like waffles and pancakes I think. Still nailing down getting it fluffy the right way, again mixing in some general purpose bobs flour to find the right mix.

Then you've got your brown and white rice flours. The white rice flour is a bit more neutral in flavor, and like the watermelon flour good for stuff like pancakes. For more of a breading kind of flour, or at least more thickening, the brown rice works.

Not exactly recipes, just some stuff I'm mixing in to try, but I hope this at least helps!

The How Can it be Gluten Free books from ATK are really good for this - they not only explain why they made each change in adapting recipes, they explain what else they tried and why it didn’t work to get to what they ended up with. Even if you can’t use all the ingredients they do, you’ll learn how to figure it out.

When I make a pie crust I use Bob's Red Mill All-Purpose gluten free flour. It's a bean flour and the only thing I have found it's good for.

-8.5 oz flour
-1 tbsp sugar
-1 tsp salt
-1.5 tsp xanthum gum
-1 egg
-8 tbsp butter, cubbed
-some cold water
Add the dry bits to a food processor, pulse to combine, add the butter and pulse a bit. Then add the egg and run it while adding a little water until it comes together in a sticky ball. Turn it out on some plastic wrap, fold a few times, wrap it up, and chill it for 10-15min. Then press/roll it out on a floured surface. Sometimes I get the moisture wrong and need to press it into a tin but usually it rolls up on the pin and out pretty easily.

As for breads I found a roll recipe on theloopywhisk that uses lots of starch and psyilum husk gel to get a nice fluffy loaf. https://theloopywhisk.com/2023/12/02/gluten-free-white-bread/ I sub in potato starch for the tapioca and use it for flatbread and pizza too.

I've also changed to gluten free for medical reasons.

One thing I just can't get over is that I can't eat pasta. I've tried several gluten-free ones and they're all just worse than the last.

Can't get that texture right. Want my al dente spaghetti. >:(