My wife has been buying gluten free bread for 20 years...there was only 1 manufacturer of it then. Now, there are many and the prices have skyrocketed due to the demand and marketing...it's big business...There is no reason for it to be so expensive...she pays almost $9 for a package of 6 gluten free bagels... ERC
Pamela's Baking & Pancake Mix:http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/
YES YES YES. A thousand times, YES.Pamela's is indistinguishable in pancake form from any other pancake...perhaps it is slightly "multigrain" in texture but it is absolutely wonderful stuff. Like gluten free Bisquick.You can serve it and people won't even know they are eating gluten free. Every other pancake/waffle we've tried tastes like sand mixed with bits of paper. But with a worse texture.
Most of the better Chinese markets have a lot of various forms of pasta that is made from rice.They usually cook very quickly so don't give them the old 5 or 10 minutes of boiling that wheat pasta takes or you'll end up with mush. Rather tasteless mush at that.Don't buy "mein" noodles as in "chow mein". Buy the "fen" or "fun" noodles. They are made from rice or mung bean starch. To thicken gravy's and sauces of any kind, rather than using wheat flour, use corn starch. It's gluten free and basically tasteless and used in almost all Chinese cooking. It's also used in fresh strawberry pie to make the thick sauce that the strawberries are in. Yum.To thicken gravy or other sauces, first stir the corn starch into a little water and work the lumps out. Then, pour it into the hot sauce and stir. It will thicken it in a matter of a few seconds.