I found myself missing baked goods in general, since alas by nature most of them are traditionally made with gluten. If I wanted something baked to eat, which wasn’t dry, tasteless, or full of crumbs, then I was going to have to bake it myself. Unfortunately, at first, what I baked wasn’t much better than what I could buy. I thought, erroneously, that I could just pick one flour and use that to replace the flour in my favourite recipes. What a mistake. Brown rice flour was too gritty, buckwheat flour had too strong a flavour, and sorghum flour, the best in general, still didn’t raise the way it was supposed to. My baked goods were flat, gritty, and if they weren’t dry already they dried out quickly. I turned to the Internet, to see if perhaps those who had gone this route before had some better ideas.

Most sites that I visited suggested using a flour blend. I can’t remember the first one I tried, but it had bean flours in it. Though my baked goods were raising beautifully now, I didn’t care for the taste of beans that many of my cakes were coming out with. More research! Everyone had their favourite flour blend that they swore by. I picked white rice flour, white sorghum flour, and potato starch. This worked better. The taste wasn’t bad, though I still found the texture a bit gritty and despite others saying they didn’t think the sorghum flour had a strong taste, I found myself tasting it more than I liked. Sometimes my cakes even tasted of potato. One site I read, and I can’t find it again , said they were surprised more people didn’t use cornflour (cornstarch) and sweet rice flour in their blends since they greatly improved the texture, taste, and crumb. I used the cornflour to replace the potato starch and the sweet rice flour to replace the white rice flour. One day, on a whim, I saw gluten-free oat flour and couldn’t resist, since I love oats and missed eating them. I replaced the sorghum flour with the gluten-free oat flour and this is the blend I currently use: 1/3rd gluten-free oat flour, 1/3rd cornflour (cornstarch), and 1/3rd sweet rice flour to replace the flour in the recipe. If you can’t tolerate oats, even gluten-free ones, then the sorghum flour is still good but I find the oat flour is sweeter and less gritty.

I haven’t tried amaranth or Teff flour, though I would like to. Neither have I tried almond meal, despite the claims that it adds so much to cakes especially. I tried millet once and didn’t care for it; I found the taste too strong. I suspect the same would be true for quinoa. I don’t care for tapioca, probably since my first taste of tapioca bread had a texture akin to Styrofoam. I’ve heard good things about coconut flour but the prospect of adding extra liquid is not appealing and I generally do not eat coconut. I still don’t mind experimenting, that’s part of the fun of baking after all, but at last I’ve found a blend that works for me in taste and texture.

I’m now able to bake just about anything that tastes as good as or better than the gluten-filled alternative. I never thought I’d be baking as much as I do now and I’d do more if we could manage to eat it all. Gluten-free baking, though it has its challenges, can be just as rewarding as gluten-filled. So, with spoon and bowl in hand, I’m ready for another baking adventure.

My name is Willa. This is my first blog. I love baking. I’ve been baking since I was a girl and since I’ve gone gluten-free two years ago, my baking has increased to a hobby rather than just baking to have something to eat or to try a recipe.

This blog will be gluten-free. However, the recipes can be easily adapted to put the gluten back in, since the majority of the time that’s all that I do: take a gluten-filled recipe, replace the flour with gluten-free flour, add xanthan gum, and voila, gluten-free goodness. So don’t be scared away by the gluten-free theme, you too can bake these tasty goodies easily, even if you don’t bake gluten-free.

I don’t bake casein, egg, or dairy free most of the time, but I visit the blogs of many who do. If I see a recipe there that looks promising, try it, and it’s good, then I’ll add it to my “will bake again” list. Lynn’s lovely loaf of Free to Eat, is currently my favourite bake at home gluten-free bread.

I realise this blog is currently unfinished, but I hope to polish it up and finish off the look soon. A bit about me: I stay at home with my three lovely children, ages four, three, and one. They are little darlings, but alas they do sometimes “postpone” my plans. I hope to start putting some proper content, with pictures (fingers crossed) up soon regardless of the three extra pairs of hands at the keyboard .

There are so many good gluten-free blogs out there, so I know I’m one of many, but it is good to be one of this crowd and I hope to add some joy and tasty treats to the mix.

Till next time!