Knead to Know Info (Before you Begin)
For any gluten free baking it’s always best to have a stand mixer. Why? Because most things need to be whipped forever, honestly. If you have a hand mixer, it’s fine, but whipping at a high speed for five full minutes with a hand mixer can be annoying. So, if you’re serious about gluten free baking, start saving for a stand mixer now. It can even be the cheapest one, no judgment from me. I’m only thinking of your hand numbness. (My absolute favorite for small batch, high volume, is this one.)
In my opinion, the best quality flours are from Authentic Foods. They are safe, stored and milled correctly, high quality, and come from a family-owned company. They are sweet people, truly. You can grab a small bag of their superfine brown rice flour here.
Your oven is different from my oven, and from your neighbor’s oven, and from your mom’s oven….so get an oven thermometer. Even with an oven thermometer, you may have to bake something 2 minutes more or less than the recipe says…welcome to GF baking.
Be patient. If you are not a baker at heart, but you’re out here trying to feed yourself, or your spouse, or your kid…. you will be fine. Just follow the recipes and use the same ingredients and you will eventually get there. I’ve eaten some terrible things I made as testers, just because it was expensive to make. I started there just like you.
Always use the flour blend suggested or listed in ANY gluten free recipe. The baker tested this recipe with a certain flour blend, and while there are many cup for cup and GF blends available at grocery stores, they may not work in the recipe you just found on the internet.
