Substitutions, Replacements and Flour Blends

Aluminum Free Baking Powder - 4 tablespoons cream of tartar, 2 tablespoons baking soda, 2 tablespoons tapioca starch. Mix well. Keep to these proportions and you can make a larger quantity.

Confectionary Sugar Replacement- In a Vita-mix dry container or High speed mixer blend 1 cup coconut sugar and 1 tables arrowroot powder. This will give a maple flavor.
Keep in mind this is still sugar and to be used as a treat. Regardless of the form of sugar it is still sugar. :-)

Egg Replacement - I find this works better than the store bought egg replacer for things like muffins and pancakes. Mix 1 tablespoon ground flax meal with 3 tablespoons hot water and allow to sit for 5 minutes until it congeals. This egg replacement will work well for recipes that require up to 2 eggs. It works excellent for pancakes.

Gluten Free flour Blend - Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid or if it is fresh ground by you, store in fridge to prevent oxidation. Stir before using.
This is a mix I found a number of years ago. Today I tend to use recipes that lean toward paleo and use almond or coconut flour. Those flours work better for healing the gastrointestinal mucosa, ie leaky gut

Noodles or spaghettiTrader Joes carries gluten free penne, macaroni and spaghetti noodles that are the best tasting ones for the best price. They taste exactly the same as Tinkyada for 1/2 the price.
For a grain free paleo option use zoodles, which are zuccini noodles