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.

I initially started this endeavour with the intention of working my way through Sherry Yard's book, one chapter at a time. However, I quickly realised that was not the best approach. First I need to learn some more of the basics of gluten free baking, starting with the most basic element: gluten free flours. Each has its own unique characteristics and adds or subtracts from the desired results. Not all gluten free flours can be used in all recipes - there is no such thing as an all-purpose gluten free flour, despite the packaging you may find in stores or co-ops. For instance, one mixture I regularly keep on hand for baking sandwich bread is absolutely awful in pancakes, but does work in cookies.

It is these ideas that I am looking to share in this blog. The does and don'ts. What always works, what sometimes works, and what never works, all depending upon what you are baking, from high rising sandwich bread, to chewy chocolate cookies, to fluffy madeleines, or even the most delicate of pastries, the soufflé.

I'll do my best to post my new discoveries as I can, but like scientific research, it usually takes many tries to get the results you are looking for, so I don't promise a regular posting schedule - I know my self well enough to know it won't happen. In addition to talking about what I learn about gluten free baking, I will, from time to time, also post healthy recipes that may or may not include baking but that are still gluten free meals.

I hope you enjoy this journey with me towards a deeper understanding of gluten free baking.

Sincerely,

Callie