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Article: Baking gluten-free
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- April 23, 2008
- Author:
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Copyright informationCopyright 2008 The Boston Globe. (Hide copyright information)
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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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