Is your New Year’s resolution to start baking gluten-free? Did you ever want to try but didn’t know how to start? Today is your lucky day….

If you are a baker, you know that you don’t use bread flour when you make an Angel Food Cake, right? In fact, there are special blends of flour which are softer and more appropriate for such delicate baked goods. In gluten-free baking, the principles are similar. There are many flours that can be blended, and we don’t have to use one kind for all baking.

Starting to bake gluten-free can be challenging even for those who are comfortable in the kitchen. There are so many flours to choose from and blend. How do you know where to begin? Start with the purpose of the baked good. Are you making cookies and cakes, healthy muffins, or bread?

For cakes and cookies, go with an all-purpose flour that has little aftertaste, enough fluffy powder to balance out the heavy grains and some glue. For muffins, I prefer whole grains and hold back on the glue depending on what other ingredients you are using in the muffins. Breads will depend on if you want a fluffy sandwich bread or a rustic homemade grainy one.

Click here to read more and get some great gluten-free flour recipes.