Gluten-Free Baking

I took another great cooking class last night with Monica Corrado of Simply Being Well: Cooking for Well Being. This one was on gluten-free muffins and quick breads, which were delicious!

We did a touch test to feel the difference between three types of rice flours: Bob’s Red Mill and Arrowhead Mills, which were very grainy, and Authentic Foods, which was super silky. We are going to look into their growing practices as they are not organic — want to make sure they’re no-GMO and at least sustainable practices.

I had no idea that shaking/fluffing your flours could make such a difference with texture! Monica’s mixture, adapted from Analise Roberts’ Gluten-Free Baking Classics, is 6 parts rice flour, two parts potato starch and one part tapioca flour Make a big batch and have it on hand so you can bake on demand!

Take Monica’s classes for fun, education and yummy treats!