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Preparing delicious, healthy, gluten-free meals isn’t that difficult once you understand what works, what doesn’t and why. Sometimes our kitchen experiments work out, sometimes they don’t; but in every case, we learn something new about the science and art of gluten-free cooking.

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12 Tips for Baking Gluten-free Muffins and Quick Breads
January 17, 2010 – 2:00 pm | One Comment
12 Tips for Baking Gluten-free Muffins and Quick Breads

Gluten-free flours work very well in muffin and quick bread recipes, often producing results that are indistinguishable from those made with wheat. In fact, I have experimented with many different kinds of gluten-free flours …

Article posted in Food Science
Baking Basics: Gluten-free Flour Blends
January 13, 2010 – 8:40 am | 12 Comments
Baking Basics: Gluten-free Flour Blends

When I started baking gluten-free, I went through a big learning curve to understand the properties of various gluten-free flours, and how to mix them to get the results I wanted.  I studied cookbooks, took …

Article posted in Food Science