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[quote=Anonymous]I recommend any of the gluten-free mixes available for brownies, muffins, etc. Most of them are pretty excellent for the quick treat.

For your own recipes, you can use any of the GF replacement flours with a few adjustments. 
- Do not try to make any yeast-risen breads. They just don't work well without gluten. 
- Make sure the GF flour says it's a one-to-one replacement flour and has xanthan gum in the ingredients. If not, you'll need to add xanthan gum to your recipe. 
- For stiff doughs like cookie dough, add an extra tablespoon of water for each egg that you use. This will help with the grittiness. The cookie will be softer but who doesn't like soft cookies?
- Always let your batters rest for 10 minutes in the pan before going into the oven for baking. Let your cookie dough rest for at least 30 minutes in the fridge before spooning out and baking. This is important to allow the GF to hydrate so it's not gritty.

All of these goods keep well in the fridge for several days. Individual servings can be zapped for a few seconds in the microwave to soften them up[/quote]

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