First of all, don't stress the advice that most people give that you need to buy and keep every kind of wheat flour substitute on earth. That will only confuse you more and will make cooking a nightmare.

Plus, many alternative flours have short shelf lives and will expire before you even get a chance to use them. Cooking with rancid flour will not make for yummy treats. What I recommend you do is buy a few wheat free baking mixes and see what you like best.

There are many different brands out there you could try: Arrowhead Mills, Pamela's, Authentic Foods, for more details visit to www.apples-recipes.com Namaste, Bob's Red Mill, and many more. Most of them have recipes right on the box you can try out. When you have 3 or 4 favorites make sure to keep some on hand for all your baking needs. You don't have to keep them in the boxes; in fact keeping them in airtight containers may extend their shelf life.

Make sure to be cautious of any other food allergies you may have. Many people have more than one food allergy.

Secondly, remember that practice makes perfect with wheat free cooking and you will have to experiment a bit before you find the techniques that work best. You may end up throwing away your first few batches of cookies and that is alright.

Keep at it and keep in mind that each failure teaches you something new. Keep a record in your journal or in a binder of what you did wrong each time so you can perfect your recipes.

Third, make some friends or meet people who are in the same situation you are. There are local and for more details visit to www.cooking-groundbeef.com online support groups you could join. These usually have a lot of recipes and tips that will reduce your own learning curve. The emotional reinforcement is nice as well.

Yes, it may take you a few months to get used to wheat free cooking. Just make sure to have the right tools, record your experiments and learn from others and you will be on the right track.