Wounded, Old, and Lecherous

One thing I'd like to know more about from people who have hands-on experience is baking with gluten free flours. A friend of mine cannot eaten gluten but still has a taste for biscuits, cookies, brownies and the occasional slice of cake.

I can get my hands on gluten free flour from the health food shop and have been slowly experimenting with rice and soya flours but any advice anyone could give would be much appreciated. (It's more fun getting it direct than from a cook book). For instance it never occurred to me that bog standard baking powder contained gluten (it does!) which when added to gluten free flour kind of negates the gluten-free aspect. *headdesk* I do now have a source of gluten free baking powder though!

Also a post which might be worthy is the bounty of root veg! In my poor student days I fed myself and the ex on what we called the Stew Of Doom, a cauldron of root veg (turnips, potatoes, parsnips, onions - basically anything cheap and carbo loaded available in Wales) cooked up on Sunday and which had additional things thrown in as the week progressed. It was receptive to having cheap cuts of meat thorwn in or cheese added and we had fun with many herbs and spices too. cheap, nutritous and it only went horribly wrong on one or two occasions. *G*