What's baking...

I haven't disappeared or fallen away from this blog already! I actually had a post scheduled to publish but just realised it never did so - very weird. I'm still trying to work out the kinks in using Blogger.

I have been working on a lot of gluten free recipes, including French Macarons! I'm just trying to make things several times before posting them in order to make sure they are the best they can be. I have a gluten free sugar cookie recipe that tastes as divine as the original cookie! I just want to test the recipe once more to be absolutely certain before I post it.

Everyday Grains and Beans App

I never thought I'd be reviewing an app on here, but I just found this simple, free app for my iPhone today and I can't help but say, "Anyone who has a gluten allergy should have this app!" Everyday Grains and Beans gives not only a visual listing of grains (and beans), their cooking times and water ratios, but it also indicates which are gluten free, which aren't, but most importantly, included notes explicating any ambiguities about grains that can be gluten free but not always. Check out teh screen shots below to see how the app looks and works.

Chocolate Gluten Free Madeleines

I've been exploring variations on my Basic Gluten Free Madeleines and, of course, chocolate is the first place I turned! These treats are super moist and subtly sweet but plenty chocolaty. This recipe is pretty similar to the basic recipe, especially in the directions, but watch the measurements as they are adjusted. Do see the basic recipe (linked above) for extra tips and notes to help ensure your chocolate gf madeleines come out their best.

Basic Gluten Free Madeleines

These petite little snack cakes, known as madeleines, can be created in an infinite number of flavour combinations. They are the versatile treat that can be adapted to any occasion or just a gourmandise with your tea.

Welcome

The Secrets of Gluten Free Baking is inspired by The Secrets of Baking by Sherry Yard. Gluten free baking is a careful science more than an art form: it requires precision, fine attention to detail, and research to mimic the traits of gluten. I wish there had been a book like Sherry's for gluten free baking when I began. Instead, I am working on learning the secrets so that I can share them with the rest of the gluten free population in order to help you become better gf bakers too.