The Great Gluten-Free Experiment (Part One...)

So here's the thing. Gluten and I are really good friends. Gluten, dairy, butter, eggs - these are my peeps. And whilst I have made numerous milk-free baked goods, a few butter-free ones, and even the odd egg-free one, I have never seriously considered attempting to bake without gluten.

Until now.

Fear not, fellow lovers of all-things-traditionally-baked - Sugary Flower has Absolutely Not gone gluten-free, or anything else free for that matter (hmmm... maybe artichoke-free. But that's completely by choice). But the bad news is, my mother has. Or nearly, anyway. She has recently been advised (yes, by actual doctors) to follow a low-FODMAP diet. What are FODMAPs, you ask? Well, it stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. If you want to know more, go here, but essentially it means she can't eat much gluten, or dairy, or a frighteningly large list of other things.

So for my first attempt at gluten-free baking, I chose to use this recipe for sugar cookies from glutenfreecookingschool.com, except I didn't use her flour mix, as I am a) lazy, and b) not gluten-free myself, and therefore not inclined to run about buying lots of different flours. So I just used Orgran gluten free flour.

Result: they were not bad. They tasted okay - not as good as my usual cookies, but my theory is, if you couldn't eat the normal ones, you wouldn't say no to these. I want to try again, using the chocolate cookie recipe from LilaLoa (which is Awesome), and just substituting the flour out. I'll let you know how it goes...