September 24, 2013  —  6:35

Author: Marian Geringer | Category: Food Recipes | Comments: 2

If you are just learning to bake gluten–free (GF), it will help for you to know some basic pointers. When I first started baking GF, I assumed it would be an easy transition since I have been baking most of my life. Not so, my GF baked goods came out either too moist, too crumbly, burnt and/or the flavors often taste off.  So I set out to find out the secrets to successful GF baking.  more…

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