So I am starting a blog….
I have been baking very casually since I was a kid, however it got kicked into a higher gear when my husband stopped being able to eat gluten a year and a half ago.
Our friends are over all the time and for everyone’s birthday they would get a dessert. When my husband went gluten free buying something from the store was no longer an option. The solution was to start baking. As I started to bake cakes I realized I truly enjoyed it, it reduced my stress and made my loved ones happy. I also found I loved the challenge of having someone make a vague request and turning that into something delicious and special.
I also found that everyone would forget that my cakes, bakes and bars were all gluten free. I manage to overcome the common texture issues with gluten free baking by tailoring the flour mixture to each recipe rather than using a cup for cup mix. It is more complex but leads to a higher degree of control for the texture of each dessert. I haven’t found many sites that approach gluten free in this way and I hope it provides value.
I am also not a person who is big on sharing personal stories. I like to do things for others and to problem solve. Therefore, the structure of my posts are going to be a bit different. I am going to talk about my process of going from a request or idea to a final gluten free deliciousness.
A few notes:
- I live above 6000 ft, this means that my recipes are tuned to high elevation cooking. I do try to include in the recipes suggestions for lower elevations. However, almost none of these are tested.
- My recipes use weight for dry ingredients. This is particularly important for gluten free cooking as different flours have different densities.
Also, if anyone finds a chart, article etc about protein, starch, moisture and sugar content of each flour type please send it my way. I would love to put more exact reasoning to my flour ratios.
Hope you enjoy my posts and enjoy my recipes.
Linnea
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