How to modify gluten-free recipe to be grain-free

To modify a gluten-free (GF) recipe to be grain-free, you’ll need to replace any gluten-free grains with non-grain alternatives. Here are some substitutions:

1. Flour Substitutes. Replace gluten-free flours that come from grains with those that don't.

   - Almond flour

   - Coconut flour

   - Cassava flour

   - Tigernut flour

   - Arrowroot powder

   - Potato starch or flour

2. Baking Mixes. Use grain-free baking mixes available on the market.

3. Binding Agents. Since removing grains can affect the texture, you may need binders.

   - Xanthan gum (use sparingly)

   - Psyllium husk powder

   - Ground chia seeds or flaxseeds mixed with water to form a gel

4. Sugars and Sweeteners. Some GF recipes use syrups derived from grains. Consider alternatives like:

   - Honey

   - Maple syrup

   - Coconut sugar

5. Leavening Agents. Baking soda and baking powder are generally grain-free, but check labels to be sure.

6. Thickeners. Instead of cornstarch or other grain-based thickeners, use:

   - Arrowroot powder

   - Tapioca starch

7. Pasta and Noodles. For dishes that include these, opt for:

   - Zucchini noodles (zoodles)

   - Spaghetti squash

   - Shirataki noodles (konjac plant root)

8. Dairy Substitutes. Some GF dairy substitutes may contain grain derivatives; check labels and opt for pure dairy or non-dairy alternatives like almond or coconut milk.

Recipe Example

***Grain-Free Bread***

Ingredients:

- 2 cups almond flour

- 1/4 cup coconut flour

- 1/4 cup ground flaxseed

- 1/2 tsp salt

- 1/2 tsp baking soda

- 5 eggs

- 1/4 cup coconut oil, melted

- 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, mix the almond flour, coconut flour, ground flaxseed, salt, and baking soda.

3. In another bowl, whisk the eggs, then add the melted coconut oil and apple cider vinegar.

4. Combine the wet and dry ingredients until a dough forms.

5. Place the dough into a greased loaf pan.

6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

7. Let the bread cool before slicing.

Remember to always check labels for hidden grain ingredients, and consult with a nutritionist or health professional if you have dietary restrictions or allergies.