Baking

Today, I wanted to continue talking about the science in gluten-free cooking, more specifically, how thickening agents play a major role. In conventional cooking, flour or starches are often added as a thickening agent to many dishes, sauces, dressings, or even desserts. However, in gluten-free baking, 2 good alternatives for thickening agents are xanthan gum…

I thought it would be fun to discuss the science of starch in gluten-free baking. Many people have told me that they have a hard time adjusting to gluten-free baking. This is such a common issue, because most of us are so accustomed to conventional wheat flour baking, that when we try to bake gluten-free…