Gluten Free/Dairy Free Cooking question

plasticcastle · Guest

HI... I just found this site today, it seems really great. I am fairly new to the gluten free/lactose free lifestyle, about 5 months in now. I am allowed to have gluten, its mostly wheat that I have a problem with, but I go more with the gluten free cause I find it easier.
So Thanksgiving is right around the corner.. and I was wanting to make Pumpkin Tarts or possibly a Blueberry/Almond Cake, but I ran into these two questions... if anyone could help me I would really appreciate it

If I have a recipe and it calls for whole wheat flour, can I just do a straight trade for the all purpose gluten free flour? or do I have to add something else to make it hold together?
The same for condensed milk vs. soy milk... would I add soy powder to the soy milk to make it thicker like condensed milk?

freedamanda · Guest

i find most recipes you can subsitute a gluten free. i also find splelt (wheat free) a good replacement for wheat flour. never thought of adding soy powder to soy milk for condensed milk...good idea, ill try it out