As some of you may be aware, I am on my way to getting my Baking Arts Certificate. One of the courses I’m currently enrolled in is Gluten-free baking. Here are 3 tips I’ve learned that I’d like to share with you:
- Gluten-free doesn’t retain moisture very well. Make sure to store in an air-tight container until ready to eat.
- There is a lot of measuring involved with gluten-free baking. Plan on extra time in the kitchen for your ‘mis-en-place’.
- With the right combination of flours and flavours, gluten-free can taste really good!