Navigating the world of gluten-free baking can be challenging, but it opens up a realm of delicious possibilities. This topic is dedicated to providing tips and techniques for successful gluten-free baking, whether you're making bread, cakes, cookies, or pastries. Learn about the best gluten-free flours, how to achieve the right texture, and tips for avoiding common pitfalls like dryness or crumbliness. Share your favorite gluten-free recipes, ask questions, and discover new ways to make your gluten-free baked goods as delightful as their traditional counterparts. Join the conversation to master the art of gluten-free baking!
What’s a good substitute for wheat flour in gluten-free baking?
I love using a mix of rice flour, almond flour, and tapioca starch. It gives a great texture.
Try using coconut flour for a unique flavor, but remember it absorbs more liquid.
It could be due to overmixing the batter or opening the oven door too early.
