Baking Without Faking
People tend to have a lot of questions about gluten-free baking and using gluten-free flours in recipes in the areas of what flours substitutes to use, and how to compensate for the function that the gluten would have performed, and ultimately, how to produce a result the is not a poor facsimile of the all-purpose flour version.
This is the first in a two-part series including Baking Without Faking and The Mystery of Gluten-Free
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