Jim Coleman: Going gluten-free: Mom seeks recipes for child with celiac disease

Q. I receive many magazines a month with wonderful recipes. These national magazines rarely mention gluten-free recipes. I wanted to say thanks to you because you have provided some gluten-free recipes. I am the parent of a child with celiac disease, so it's nice to see a chef take notice.

- Amy B.

A: The following tips are part of a good foundation in gluten-free cooking. You will be more successful with creating substitutions for gluten products if you remember what the gluten in what flour does in the baking process. When it comes to making cakes, breads and even cookies, the structure is crucial. In most baking, it is preferable to create a light, airy product as opposed to something dense and heavy resembling your grandmother's all-purpose kitchen sponge.

In traditional baking, gluten helps to keep the final product light. When we cook without gluten, we need to replace it with something that will do the same job. There are a handful of ways to accomplish this, and the easiest may be to add a gluten substitute to gluten-free flour. Most high-end grocery stores and just about all health-food stores carry these substitutes. The most common gluten substitutes are xantham gum and guar gum - add 1 1/2 teaspoons of either one of these to one cup of gluten-free flour. This is the best substitution for breads. Another way, which works best in simple recipes like pancakes, muffins and basic cakes, is to use the good old egg. Whip one egg until fluffy and fold in one cup of gluten-free flour. There is no need for a gluten substitute when coating foods. Just use a gluten-free flour and an egg wash.

You may be surprised to find how many choices you have to substitute for regular wheat flour. Here are a few I like to experiment with.

* Potato starch flour: Cut in half of the amount you are using, then mix the other half with a little water before combining with the other ingredients in your recipe.

* Tapioca flour: This flour from the cassava root gives a chewy texture to products.

* Corn flour: I like to use this for coating foods.

* Cornmeal: No need for an explanation, but if you haven't tried this in pancakes you are missing out.

* Rice flour: Look for the words "finely ground" when buying this product. This flour is very neutral and good in most baking.

Amy, I hope your daughter enjoys these recipes, and when the national magazines start featuring gluten-free dishes, remember who was there with you first.

AMY'S FAMILY FAVORITE COOKIES

3 egg whites