With increasing interest and need for gluten-free foods has come the addition of a variety of gluten-free products available on the market – both raw ingredients and pre-made packaged items. Gluten-free baking has proven challenging for both the home baker and for industry. Many search for answers for how to get good quality products with the right texture, mouth-feel, taste, appearance, and shelf life. Today there are many unique flours to work with to enhance flavours, improve textures and mouth-feel and elevate nutritional values of gluten-free foods. New ingredients available on the market allow bakers to improve product quality by reducing or eliminating starches and binders typically used in first generation gluten-free baked goods. Even with all the products available today, home baking is still a necessity for many people. This is due to people having multiple allergies or food restrictions; holiday or traditional foods desires; or being underwhelmed by the prepared products quality, taste and nutritional value. To assist you in having less disasters and more success in gluten-free baking, I have added a recipe section to my web page to give you a place to start. I have included my knowledge and experience (I have been gluten-free since 1994) through delicious recipes and necessary information about required ingredients tools and techniques so that you will have success each and every time.
Check out the the New Gluten Free Book
