Ask the ChefsFeb/Mar 2010 Issue

In the Kitchen: Special-Diet Baking

In the Kitchen: Special-Diet Baking

LW experts answer your questions about special-diet baking.

It can be frustrating and expensive to have to buy so many different ingredients in order to bake gluten-free or dairy-free. A basic all-purpose gluten-free flour blend works fine in the majority of recipes. You can purchase a blend at natural food stores and many larger supermarkets—or whip up your own batch using one of the recipes on page 60. I always keep a supply of homemade blend on hand (stored tightly covered in the refrigerator) and use it for most of my baking.

To continue reading this article you must be a paid subscriber.

Subscribe to Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.