I read this article in the New York Times yesterday: http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html. It talks about how gluten-free baking is becoming more popular, and offers some excellent tips for baking at home.
Some things I am definitely going to try include:
- Measure gluten-free flour by weight instead of volume.
- Try making your own flour; use 70 percent grain and/or nut flours with 30 percent starches
- Avoid using xantham and guar gum – the starches should do the trick
Do you have any good gluten-free baking tips to share? I’d be happy to hear them!