Gluten Free Comfort Food

Thicken with starch, not a flour slurry

Creamy food usually leans on a roux, and gluten free blends can make a roux grainy. Whisk cornstarch or arrowroot into cold liquid instead and you get a glossier sauce with no chalky aftertaste.

If you want the roux anyway, use a cup-for-cup blend and cook it a full two minutes before any liquid goes in. Two minutes. Not thirty seconds because it smells done.

Doughs need moisture, not more flour

Gluten free pizza and cinnamon roll dough looks too wet. It's supposed to. Adding flour until it feels like the dough you remember is the fastest route to something dry and crumbly.

Wet your hands or shape it with a spatula. One rise is enough — without gluten, a second rise gives you nothing.

It reheats better than it keeps

Pasta bakes and pot pie filling come back fine with a splash of stock. Baked dough is another story — it stales fast, so freeze cinnamon rolls and pizza bases instead of putting them in the fridge.