Cooking gluten free could be overwhelming and hard at the beginning. We are used to reach for our bread and not bother with every detail on the lables of food we consumed. To cook gluten free, first get familiar with all different kind of flours that are available on the market. There are many varieties that are sold in almost every grocery or health stores. Second, get your original recipe and try to replace the flour in the original recipe with a combination of of gluten free flours. Example if the recipe call for 2 cups of flour, try to use 1 cup white sorghum flour and 1 cup coconut flour. You should find your own favorite gluten free combination. I am not crazy about fava bean flour or garbanzo bean flour. I find them very heavy and the flavor very strong. But that is my personal taste. Third, for grain, if the recipe call for bulgur wheat I replace it with quinoa grain of kasha. Best advise is not to be afraid to experiment and try and try again. Her is several recipes to help you start.Tabouli Saladserves 42 bunches parsley, finely chopped2 medium tomatoes, finely diced1 small sweet onion, finely chopped1/2 cup quinoa grain1/4 cup olive oil1/2 cup lemon juicesalt to taste-Bring a half cup of water to a boil, drop in the quinoa, stir and cook for 5 minutes. Remove from the heat and allow the quinoa to cool.-Squeeze excess water from the quinoa, then add the vegetables and toss genlty.-Add olive oil, lemon juice and salt. Toss until well coated and serve.Kasha with Tomato and Garbanzo Bean Pilafserves 66 Tablespoons olive oil1 medium onion, finely chopped1 16-ounce can diced tomatoes1 cup cooked garbazno beans1 cup Kasha*salt and pepper to taste-In a heavy saucepan, heat the olive oil and saute the chopped onions for couple of minutes.-Add the diced tomatoes, the garbanzo beans, 1/2 cup of water and the seasoning. Bring to a boil.-Add the kasha and bring back to a boil. Cover and cook over low heat for 10 minutes.-Remove from the heat and allow the pilaf to rest for 10 minutes before serving.*Kasha is a toasted buckwheat.Cinnamon Biscottimake about 30 biscotti2 1/2 cups sweet white sorghum flour3 teaspoons ground cinnamon1 teaspoon baking powder1/4 teaspoon salt1 cup sugar6 tablespoons unsalted butter, room temperature3 large eggs1/2 cup orange marmalade1 teaspoon vanilla extract-Preheat the oven to 325 F.degree.-Mix flour, two tablespoons cinnamon, baking powder and salt.-With an electric mixter, beat all the sugar, except for two tablespoons, and the butter until fluffy.-Add two eggs and beat well. Mix in vanilla extract and orange marmalade.-Add the flour-cinnamon mixture and mix well. Divide the dough in half.-Shape each half into a 9-inch long log.-Transfer logs to a parchment lined cookie sheet.-Beat remaining egg in a small bowl, brush logs with the egg wash.-Bake in the preheated oven for 40 minutes.-Remove from the oven and cool for 15 minutes. Maintain oven temperature.-Mix the rest of the sugar with the rest of the cinnamon.-Using a serrated knife, cut the log at 35 degree angle into half inch thick slices.-Place biscotti, cut side down, on a baking sheet.-Sprinkle cinnamon-sugar mixture over each biscotti. Bake for 15 minutes. Remove from the oven and cool on a rack. Serve.