My sister was recently diagnosed with a serious wheat allergy, so we've been using rice flour in all of our tried-and-true muffin and cookie recipes. But our new creations just don't taste "normal."
Sis remembers reading somewhere that wheat flour causes unique chemical reactions to occur during baking, and that when using non-wheat flours one must add certain other ingredients to effect those same reactions -- and this accounts for some of the taste difference. Of course, she can't find the source where she read this. Does anyone out there have information about working with non-wheat flours? What are the other ingredients we need to add to our "adjusted" recipes to make them taste more "normal"?
Thanks for any help you can provide!