Even if you feel completely at home whipping up a picture-perfect layer cake, the world of gluten-free baking can feel like another planet.
Your star ingredient—all-purpose flour—is now off limits. And with it gone, all of the usual rules suddenly change. If you're still trying to proceed with business as usual, you might find that your flavors go from sweet and complex to blah and bland. Textures turn from moist and fluffy to dry and dense. And everything seems to fall apart.
Why? Chances are, you're making one of these common rookie mistakes. Check out these common GF baking blunders, plus the simple fixes that will make your desserts delicious.
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