As the sidebar indicates, this site was started with the intention of sharing my love for all things baked and as a way to log the countless hours I spend in the kitchen.
My parameters for baking include heeding vegetarian principles, using ingredients that are as fresh and unprocessed as possible, and, most importantly, yielding to the surprisingly generous confines of a gluten-free diet.
To read more about me, click here.
I would love to hear from you. Please drop me a note at wayofbaking at gmail dot com.
A few words about the ingredients I use:
-I am not entirely against the use of brown rice flour, mainly because I have had a lot of success with it when it comes to a product’s structure. I realize that some find it to be too grainy, or to produce a tough crumb. Ideally, I would like to get away from using it because of some of the negative feedback surrounding it, but I haven’t cut it out completely. I find that it blends well with some of the other heavy grain flours, without being too obvious. It is also a whole grain product that has fairly wide availability, making it a good choice for those without easy access to some of the other specialty flours.
-I have slowly but successfully introduced gluten-free oats into my diet, but continue to use them somewhat sparingly. I have been so thrilled with using oat flour in some of my recipes, and hope to experiment more, especially with breads. I know many people are not comfortable or able to consume even gluten-free oats, and therefore I will attempt to provide substitutions when possible.
-Ideally, I would like to bake using as little refined sugar and white flours/starches as possible, but regarding many of my current recipes, I adopt the (almost) everything in moderation rule.
Technical notes:
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