Gluten-free questions, answered.

For most baking, a blend of 40% rice flour, 30% tapioca starch, 30% potato starch with one teaspoon of xanthan gum per cup gives the closest match to all-purpose wheat flour. King Arthur Measure for Measure and Bob's Red Mill 1-to-1 are commercial blends with similar ratios.For bread specifically, lean toward higher protein flours (sorghum, oat, almond) and add psyllium husk for structure.

For yeast breads and quick breads, yes. Xanthan gum replaces the structural network gluten provides. Without it, gluten-free baked goods crumble.Substitutes: psyllium husk powder (1-to-1), guar gum (1-to-1), or chia seed gel (mixed results, depends on recipe).

Three usual suspects: old yeast (test it in warm water with sugar before mixing), cold liquid (yeast wants 105-115 F), and not enough hydration (gluten-free dough should look like thick batter, not bread dough).

Yes. Use a brown rice flour starter (feed daily for 5-7 days). Once active, use it in any gluten-free bread recipe in place of yeast plus 30 minutes extra rest. Texture is denser than wheat sourdough but flavor is excellent.

No. Almond flour absorbs liquid differently and has no gluten. For most recipes, use almond flour at 70% the weight of regular flour, plus an extra egg or 2 tablespoons of milk per cup.

Brown rice pasta has the closest texture to wheat. Cook it 1-2 minutes less than the package says (it goes from al dente to mush fast). Lentil and chickpea pasta have great protein but a different bite, best for cold pasta salads.

Dedicated cutting boards, dedicated wooden spoons (gluten hides in wood grain), separate butter and jam jars, and a separate toaster. Run the dishwasher between gluten and gluten-free use if you share a household.

Soy sauce, salad dressings, deli meats, oats (unless certified GF), modified food starch, malt vinegar, beer, and a surprising number of candies. Read every label, every time.