I am in the midst of whipping up two gluten-free desserts for a party tomorrow, and (not for the first time) was thinking about how gluten-free baking is more complex in part because you have a longer list of ingredients—you often have three flours plus some kind of a binder in place of wheat flour. This led me to wonder exactly how many non-wheat flours I have on hand. I did a quick survey of my pantry, and it turns out I have 15.
I’ve got:
Welcome to my blog about life in a gluten-free kitchen. I am someone who has loved food and cooking for as long as I can remember. I have been avoiding gluten since December 2011 and been experimenting with gluten-free baking and cooking since late 2008.
One central theme that has come through is that, if you spend any time experimenting with gluten-free baking, you will have spectacular disasters. Even things that turn out okay are sometimes narrowly averted mishaps. However, when something works well, it is divine. And a success is even sweeter in the wake of flawed attempts. As well, my stubbornness seems to drive me to keep trying after complete failures.
I have had some very sweet successes, and I look forward to sharing them with you. À bientôt!
A Flour By Any Other Name 