As many of you know, I’ve been working on this project for several years. I had the luxury of being able to spend a lot of time testing flour blends, different kinds of gums to replace gluten, inulin, seed gels, psyllium husk powder, protein isolates, modified starches, methylcellulose, and other ingredients that aren’t yet available to home bakers.
Welcome to My Gluten-Free Table. It will give you a taste of life in and around my kitchen. I'll share classic recipes for gluten-free breads, gluten-free desserts and lots more. Please join me!