Just like my first book, the inside and outside of the book is visually mind-blowing. I’m so happy with how it turned out – so often, ‘gluten-free’ is associated with being very medical and clinical, so I wanted it to be as far away from that as possible. Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content. You can test if the cake is cooked by inserting a skewer into the centre to see if it comes out clean. For each whole egg, use one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoons lukewarm water, mixed and allowed to gel); So naturally, our knowledge of what lactose-intolerant people should be able to tolerate is exercised a lot throughout HTBAGF, just as it was in my first book. Just look at the key at the top of each recipe for guidance. And yet another HUGE thank you to everyone who’s supported me in any way so far.

Oat flour is a ground version of whole grain, rolled oats. It's useful in gluten free baking, and doesn't need to be superfinely ground as it's not hard and gritty even when raw. For yeast bread, make sure your bread has enough hydration (without enough liquid, yeast won't become active) by following the recipe and measuring by weight (even water can be measured by weight, since 1 fluid ounce (volume) of water = 1 ounce (weight)). Allow your yeast bread time to rise, too, since overproofing is a result of too much rising, not rising for too long. Why did my gluten free baked goods come out with a gummy texture?

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If you can't have rice flour, you can't use any of my recipes that call for an all purpose gluten free flour blend. But try using any of my flourless baking recipes, and any of my Paleo recipes. Gluten free flour is different from conventional all purpose flour made from wheat in nearly every possible way! The first difference you'll notice is that there is no individual gluten free flour that can be used as an all purpose gf flour. Xanthan gum, according to Gluten Free Living Magazine, is a powder that is the product of fermentation of “glucose by xanthomonas campestris bacterium, from which it gets its name.” It is gluten free provided it is grown on a gluten free substrate, which it usually is. Bob's Red Mill makes gluten free xanthan gum.

I guess this one is pretty selfish, but I thought I’d throw it in anyway – it supports me! Obviously in a financial sense, but more importantly, it allows me to keep doing what I love: reuniting everyone with the things they thought they’d never eat again on a gluten-free diet. And that’s something that brings me so much joy in so many ways. Once you've settled on a recipe from a trustworthy source, follow that recipe precisely. Keep in mind that we all have habits in our own kitchens that might cause us to deviate from a recipe as written, and those old habits may not serve you well in the precise, potentially new world of gluten free baking. How to measure gluten free flour Since gluten free baking recipes can sometimes call for more liquid than conventional recipes, the appropriate baking time may be a bit longer than you're used to. If the recipe doesn't have baking soda, try letting it restBut what I love most of all has never changed: the lovely messages I get from you guys. Honestly, it means so much just to know that I helped to make someone’s life easier through my recipes here on the blog or my social media channels. Gluten free baked goods made with high-quality gluten free recipes and ingredients should not age any faster than their conventional counterparts. In general, though, here are some guidelines for how to store different baked goods, to help them last as long as possible. Storing gluten free bread If you’re dairy-free, veggie, lactose-intolerant or low FODMAP there’s a TON of tips on how to adapt my recipes to be friendly to all of the above, if possible. As I said, I started out as a gluten-free AND dairy-free baker – plus I am low FODMAP myself, so I like to think that I know my stuff!