I have a gluten sensitivty and a child with a weak immune system that is a VERY picky and controlling eater. I am prtty sold on taking us down the gluten free path (would love to do GAPS but we'll start gluten free)
From those of you who do it, or part do it, is it as easy as replacing normal flour with gluten free or other types?
I have a bread maker so thats no worrys and happy to swap all flour (in my baking etc) for gluten free.
Does the gluten free bread taste the same? and does it act the same as normal flour- Im suspecting it may not.
Would you please share your experiences with me?