I know there are quite a few MMM'ers out there with celiac disease or who for other reasons choose to eat gluten free.
We've been a gluten free household since my son was diagnosed 2 years ago.
We've moved through a few stages:
cleaning out our kitchen and pantry
overwhelmed with learning about the diet, cross contamination, hidden gluten in just about every packaged food
buying overpriced gluten free pre-made foods to substitute for what we used to eat ($9 pie crusts!)
making a few disastrous batches of cookies, and other failures
finally finding some good baking websites and learning how baking gluten free is so different than baking without gluten
We're still grieving a bit over not getting to go out to restaurants. We've only found a couple of places we can trust.
Most meals we eat at home are made with naturally GF foods, but there are times we want bread/tortillas/muffins/pizza, etc.
So here are my questions:
My kid is 5 and in daycare now, starting kindergarten this fall. He's not always going to have a similar gluten free version of what the other kids are having, but I try to provide it when I can (and have advance notice). We're dealing with pizza parties, birthday cupcakes at school, and in the future there will be more challenges.
We found Udi's sandwich bread at Costco, so that has been covering pb&j sandwiches, but I'd love to learn to make my own bread.
I have frozen a batch of unfrosted cupcakes, and found that a schmear of Nutella is an awesome no-effort frosting, just add some sprinkles.
I would like to have it together enough to have a stash of GF pizza crusts, cupcakes, hamburger buns, cookies and other goodies frozen and on hand, but baking GF is a lot of work.
How do you organize the million billion types of flour?
Does anyone have a system for baking ahead of time? I can't seem to get a rhythm going so I have a stash on hand when I need it (if I'm lucky I find out about a birthday party at school the day before).
I have a small chest freezer and a tiny pantry.
Any tips? I'm not so much looking for recipes as logistical advice.