Date: 2011-12-16 01:03 pm (UTC)
executrix: (cakewedge)
From: [personal profile] executrix
The GlutenFree Girl blog has been covering a really exciting development--baking by ratios.

Building on Michael Ruhlman's work, the participants in the "ratio rally" are adapting gluten-containing recipes by making up their own blends of gluten-free flours. Basically, once you have one or more flour blends in your pantry, you can use just about any recipe from any cookbook.

Also, people who are going gluten-free now can take advantage of changes in thinking about GF foods. A lot of commercial GF foods contain guar gum and other gums--and some people who react badly to gluten also react badly to gums. So cooking without them is likely to make you feel better.
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