Flours & Baking

Gluten-free baking is notoriously difficult, because without gluten it’s hard to achieve the stretch and bounce of traditional breads or flakiness of piecrusts. I don’t try to mimic any of these textures, and I don’t get wrapped up in using commercial flour blends and refined starches (except arrowroot). Instead, I like to keep it really simple with the grain and nut flours listed. I also keep all my flours, especially the ones I grind myself, in the fridge to maintain freshness.