Hi Nighteyes, the only 'normal' cooking that is done in my TM is my husbands bread rolls. I cook gluten free all the time, get anxious if it is normal flour - not nearly as confident! Gluten free cooking can mean different things to people. For some, it is going a step further with no additives,preservates, colourings and sugar etc. For others, it is just eating 'normally' with a few twists.
For grinding grains, make sure you don't overload the machine and depending on the grains, don't be afraid to regrind to get the consistency you want. It will work! As has already been said Quirky Jo is a great place to start. We love her fermented waffles, cupcake and cake and use brown rice. They freeze really well.
Orgran brand, or White Wings gluten free flours are great to use, if you wish to make cakes and biscuits etc. I have made lots of the cakes and biscuits from this forum with great results. Of the top of my head, orange muffins, apple tea cakes, ginger biscuits are a few favorites. Just be mindful, your gluten free mixture will be a lot more runny then the wheat flour. If you have it stiffer it will turn out dry. Don't add extra flour to be the same consistency that you are used to.
Do t be afraid to ask for help. That expensive paperweight is like an extra pair of hands in the kitchen, it will save you heaps of time.
