I finally figured out what I have been doing wrong all these years. I love to take classic dessert recipes and convert them into healthy gluten-free and dairy-free options. (That means GMO-free too.) But, it was not until more recently that I figured out a few secrets that took my creations to a new level.
Growing up, I was the baker in the family. Being the only girl in a family of seven, I did not have much competition, so it was often me who made the deserts and birthday cakes. Back then, to make a recipe healthier meant using whole wheat flour instead of white flour and replacing sugar with honey. I loved it.
Since going gluten-free and dairy-free about seven years ago, my baking wonders have not always been so wonderful. Replacing dairy ingredients with coconut versions was not that difficult, especially with all the new options that have come out the last few years. However, replacing the flour has been a little more challenging, especially when using natural sweeteners.
I have experimented will all sorts of flours. In the past, I strictly used rice flour (which is inherently gluten-free) and replaced all the required flour in a recipe with rice flour. However, the resulting treat was always too crumbly. I also tried other gluten-free flours like garbanzo bean flour and quinoa flakes without much difference.
The newest trend in gluten-free baking is to add Continue reading