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September 24, 2013 — 6:35
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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Tags: baking, gluten-free