Gluten free Scots recipes?

[Pleater]

Oats are your best bet, both as rolled oats and as oat flour - oatcakes, and all sorts of baked goods, fish coated in rolled oats and fried or baked, savoury oat crumble - my home county of Yorkshire has an 'oat cuisine' and there are a lot of recipes on line. I tend to just put things together, so can't supply the recipes.

Anne the Pleater :ootd:

[JohntheBiker]

I've made gluten free haggis before and it turned out pretty well. Aside from being careful with the oats, there really isn't anything in haggis you need to be concerned about. If you make it yourself, you can always adjust the seasoning. You might learn to like it!

As to bake goods like shortbread, I've found decent gluten free versions in Toronto, but then gluten free product is relatively available here. As to baking gluten free, I tend to leave that to professional bakers - there is a lot of art involved.

[John_Carrick]

I know for a fact that there are gluten free versions. As a coeliac myself I appreciate that some people are more allergic and sensitive than others, but I get on fine with haggis. There are presumably only trace quantities of gluten anyway and only if the oats are at all cross contaminated.
I assume Cananda has the something similar to:
http://www.coeliac.org.uk
Generally I have never had a problem substituting gluten free flour in any recipe.
John

[JohntheBiker]

I'm a celiac as well and yes, there is a Canadian association: http://www.celiac.ca

[Woodsman]

I swear by Pamela's Baking & Pancake Mix. My wife, son and daughter are all gluten-free. Check out pamelasproducts.com

[Dangerdean]

My wife has subbed rice flour into her shortbread recipe occasionally, and you have to tweak the recipe a bit, but it was still definitely shortbread and definitely edible.

[JohntheBiker]

There are a number gluten free all purpose or baking flours out there that provide a better substitute for wheat flour than flour from a single grain, from my experience. Since nothing else will perfectly mimic the characteristics you get from gluten, you have to experiment if you are not working from a GF recipe.