Learn why elevation can be a problem when baking, and how to fix it
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Why You Should Use Salt in Cooking & Baking
Learn the ‘how, what, when & where’ to salt your foods – it will greatly improve the flavor and texture of your food
Substitutes for Xanthan & Guar Gum
Gums are your best chance at producing successful baked goods, however there are alternatives available
Gluten Intolerance After GI Infections
Gluten intolerance developing after infectious gastroenteritis has recently been reported in the medical literature
Arsenic in Gluten Free Foods
There has been considerable attention given to the idea that rice contains relatively large amounts of arsenic – find out the facts…
Why Did My Sugar Seize?
If this has happened to you, this will explain why it happened, and let you know what you can do so it won’t happen again
How to Brown Butter
The rich and nutty flavor of this butter is great in a main course like scallops or white fish, but is equally fantastic in baked goods when used in place of regular butter
What Can I Do To Help My Gluten Free Bread Rise?
Here are a few things that should help ensure you get a well-risen loaf
Why Didn’t My (Gluten Free) Biscuits Rise?
Here are some tips for giving your gluten free biscuits the best chance at rising
Is Vanilla Extract Gluten Free?
Since vanilla extract is made from alcohol, the question of whether the extract is gluten free routinely comes up