Gluten and dairy free mixes for easy cooking and baking

Hi Everyone,
I have written a small book with recipes for gluten and dairy free baking/cooking mixes. They are recipes, I have developed over the last 4 years. Eventually it might be part of a larger project.
Right now, I will give it away for free, but hope that those who try it out, can give me some feedback. It’s always hard to know if it will work in someone’s kitchen, not just my own.
Note that this is the first draft of the book, so there will be things I have missed during editing.

Hello Ulla Bisgaard,
Thank you for your hard work and for sharing your recipes. I know that developing gluten-free recipes from scratch takes a great deal of effort; I have been doing this myself for about 20 years.
As a European, I seem to have quite different dietary habits and recipes compared to you. Your recipes rely heavily on starches—such as cassava, sweet potatoes, and the like.
These ingredients are relatively expensive where I live, so I do a lot of baking using legumes, millet, buckwheat, corn, and similar ingredients instead.
I try to incorporate as much fiber as possible into my meals so that they keep me feeling full for longer.

Erika Gruber wrote:Hello Ulla Bisgaard,
Thank you for your hard work and for sharing your recipes. I know that developing gluten-free recipes from scratch takes a great deal of effort; I have been doing this myself for about 20 years.
As a European, I seem to have quite different dietary habits and recipes compared to you. Your recipes rely heavily on starches—such as cassava, sweet potatoes, and the like.
These ingredients are relatively expensive where I live, so I do a lot of baking using legumes, millet, buckwheat, corn, and similar ingredients instead.
I try to incorporate as much fiber as possible into my meals so that they keep me feeling full for longer.

I am actually from Denmark in Europe, so I have a little of the same background.
There are several reasons I don’t use legumes, buckwheat and corn, but the biggest one, is that my digestion system, can’t handle them. For me they create inflammation in my gut. I do grow them, but only as chicken feed. Another reason, is that I prefer to grow my own baking ingredients.
Where we live, cassava grows extremely well, and with temperatures up to 50C,  I have plants, that need  a little shade from the sun. While I do use shade cloths and grow native plants, cassava plants/trees works great for shading hot spots. Cassava loves heat, so I use it to create  shade for more delicate plants, like strawberries, and since strawberries grow on the top of the soil and cassava deep in the soil, I can stack plants, so I get more out of the space.
The sweet potatoes are because I can’t eat plants from the nightshade family, so no potatoes or tomatoes for me. Most commercial gluten free companies rely on potato starch for texture, so I substitute that for sweet potatoes. Sweet potatoes are also a perennial here (using my method that is), so I always have them ready available. Since they are fresh, it’s pretty easy to separate the starch from the rest of the sweet potatoes, and what remains after making starch can be used for hash browns and things like that. I can buy sweet potato starch, but it’s very expensive, from China and not organic so I prefer to grow my own. I do grow sorghum, and they have turned out to be a great substitute for rye, and they make a good porridge too. After the kids and I was diagnosed with celiac in 2005, I thought that I just had to switch to using gluten free flour. It turned out, that I still got sick from that. We went paleo for over 10 years, with me using the AIP protocol. That helped a lot, but the real healing, didn’t come until I started growing my own flours. On top of the ones I have already mentioned, I grow and make pumpkin flour, banana flour and starch, arrowroot flour and tapioca starch.
Right now, I am testing out different methods to get more stretch in my dough, so I can make things like puff pastry. So far using sweet rice flour, cooked and cooled before kneaded into the dough seems to work, but the method still needs tweaking.
So, the flour choices I make, are pretty much the same as yours. Like you, I use what I can grow or buy inexpensive here where we live. I will say though, that going from growing food in Denmark to growing food in Southern California has been a big change.