Although I’ve recently been unable to cook many meals, I’ve done some GF and/or paleo cooking. Here’s a couple of tips that may help you transition.
1] GF tends to be a little soggy in some baking products. I’ve tried the Elana’s Pantry tip of a Magic Line loaf pan for bread and it does help, not only with taste but ease of slicing for sandwiches. I also over bake to the point of crunchiness. Being southern country folks, my husband and I love cornbread but we hate soggy cornbread. I posted once on the No-Corn Cornbread recipe. Not only do I bake it longer – and sometimes in a higher oven – but I also now make cornbread in mini-muffin pans because they crisp up so nicely. They can even hold up pretty good for an old favorite of ours – warm cornbread crumbled into cold milk, home-grown scallion on the side is optional.
2] You’ll use a lot of parchment paper, and it’s expensive. I often buy mine at Big Lots since they have it on sale sometimes. Some foods are so sticky before baking that only parchment paper will work but I try to substitute cheaper wax paper whenever I can. Wax paper usually works well on rolling out some items or even baking for a few minutes at a lower temperature. You just have to experiment on this, I usually avoid the wax paper on recipes that use coconut flour with almond flour. Also, they make 2-sided parchment paper so you can flip it over but it’s even more expensive but I find it works plenty of times on plain parchment paper. If I’m making cookies, for example, I try to put the new unbaked ones on spots unused on the other side.
3] As far as converting to a meat-eater, it’s still kinda tough sometimes but it’s getting easier. I learned some tips from audio or newsletters from PaleoHacks or similar websites. First stop humanizing your food; you know you did this as a vegetarian but you just have to stop. Quit saying stuff like ‘I try not to eat anything with a face’ or ‘I don’t anything that has a mother.’ That kind of talk may sound cute to your friends but it’s just silly. Humans became human and more intelligent by the use of high-protein meat that fed their brains. It’s not more natural to be vegetarian, it’s not more compassionate to be vegetarian, it’s not more environmentally friendly to be vegetarian, it’s not necessarily healthier to eat vegetarian, especially as you age and need low-carb foods or if you have certain diseases or conditions. The #1 way to help convert is stop obsessing, stop telling yourself little tidbits of negativity such as ‘I really don’t like the texture of meat’ or ‘This was a live chicken just last week.’ The only talk that works for me is the one that says, ‘I’m eating this for my health, this protein is medicine for me.’ And realize that it may take time.
4] I rarely have the time to roll out biscuits, an especially onerous task with GF products. Most recipes require you to roll the biscuits between 2 sheets of parchment paper and then use a biscuit cutter. I usually make Elana’s biscuits – but this works well with all I’ve tried. Not only do I bake them a little longer but I just toss a good-sized splat of them onto a parchment-lined baking sheet for nice crunchy and rough cat-head biscuits. Here’s a couple of pics from recent meals, almond/coconut cornbread mini muffins on left, drop biscuits on the right, both of them overbaked: