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These cookies do not store any personal information. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website. Gluten hides in odd things like grain-sweetened chocolate chips.
Baking is supposed to be enjoyable! When I was diagnosed, in , there was very little information out about gluten-free baking.
Those of us who were doing it were kind of making it up as we went along. So, it was like re-learning to bake all over again.
Luckily, I discovered some good guides, like the books of Bettte Hagman The Gluten-Free Gourmet that really helped me in my learning process. Also, ingredients like gluten-free flours were much harder to find—I did a lot of online ordering to get the ingredients I needed.
They are so much more available nowadays. This is always a tough one for me to answer.
I love all of them! I think my two favorite recipes right now are the Rugelach and the Gingerbread the cookies and the house —because they are so good and they are fun to make.
But, really, I love it all. Did you learn anything about gluten-free baking while writing your book and what was it? I did a lot more research into the science of baking as I wrote my book. Oh, yes!
I hope to write more. I really enjoyed this process and I hope to do it again.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to content I buy a bunch of new cookbooks and cooking magazines. I also pestered her into answering some questions about the book. The interview Why did you decide to write this book?