Gluten Free Baking Tips

Did you enjoy baking before going gluten free and now find it discouraging? When I first started, I was so frustrated by the dry, gritty texture of many baked goods, but with experimentation I found that many items can be just as tasty or even better than their wheat-based counterpart. For real! Believe it or not gluten is not always a good thing. It can be overworked and result in a tough crumb.

There are many different strategies that can improve the taste and texture in GF baking. This is not an all-inclusive, one size fits all approach, but rather some strategies you can employ with practice:
Most of all, have a sense of humor and give yourself grace! Like any new skill, it requires patience and practice to master. We are here for you if you have questions. Feel free to email us at!