Article: Baking gluten-free

Baking without wheat flour or many other common grains can be overwhelming and frustrating. It's quite hard to figure out how to get started. I've been baking professionally for 30 years - for the last few as a celiac. Gradually, I developed some simple recipes using acceptable ingredients and my friends tell me that they can't taste which of my confections are for gluten-free diets and which are for ordinary folks (hint: they're all gluten-free). These recipes offer brand names. There are other similar gluten-free ingredients on the market; these happened to be available when I went to the grocery store. Your aim is to bake something that everyone will savor. You never want to hear anyone ...

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