Recipes
A lot of the recipes out there on the internet have obviously never been tried by the author, at least in the form the recipe is listed online. This is obvious as soon as either 1) you try it and it turns out nothing like they said it would (or not at all), 2) you realize the instructions mention egg whites while the ingredient list doesn't, or 3) you find a recipe for Swedish Lemon Angels, offered in perfect seriousness, alongside other cookie recipes.
All of these recipes have been carried out in my kitchen, with instructions almost precisely like the ones here. I have proofed the ingredients lists thoroughly, so you won't be getting a tablespoon where a teaspoon is needed. And they are things which I have done more than once and found to be satisfactory.
If you ever have any questions about how to do something here, or whether the measurements I'm quoting are correct, you can always write me.
GF means the recipe is gluten-free, NW means it's wheatless but has something like barley or rye in it; no notation means there's no flour in it at all. I don't keep wheat flour in the house these days, so I don't think you'll find a recipe here that uses it; if I just say flour, you can assume any equivalent of wheat flour will do. See my notes on the subject.
Baking
I know it's hard to find good bread products when you can't have wheat or gluten, but I have a few that will knock your socks off.
- Potato-Egg Bread (GF)
- Tortillas (GF)
- Japanese soft cookies (Daifuku) (GF)
- Pate a Choux, also known as cream-puff or eclair shells (GF)
- Pie Crust, yes, really. (NW)
- Gluten-Free Pie Crust, with detailed instructions. (GF)
Other recipes
I have a set of semi-random notes on ingredients and procedures that will open in a new window -- if you're working with non-wheat flours, definitely have a look.