{"id":17845,"date":"2015-05-13T00:00:00","date_gmt":"2015-05-13T04:00:00","guid":{"rendered":"http:\/\/www.theleangreenbean.com\/?p=17845"},"modified":"2016-10-02T07:19:07","modified_gmt":"2016-10-02T11:19:07","slug":"gluten-free-baking","status":"publish","type":"post","link":"https:\/\/www.theleangreenbean.com\/gluten-free-baking\/","title":{"rendered":"Tips For Gluten-Free Baking"},"content":{"rendered":"

Need some tips for Gluten-Free Baking? Learn the basics and then head to your kitchen to start experimenting with delicious recipes.<\/em><\/p>\n

Hi Friends!<\/p>\n

As you guys know, I’m not gluten-free…but lately I’ve been getting some questions from readers about how to adapt my recipes, especially baking recipes, to be gluten-free. Since I’m most definitely not an expert in that area, I’ve found myself having trouble offering suggestions.<\/p>\n

So, I asked my gal pal Lindsay<\/a><\/strong><\/span> to give you guys some tips for gluten-free baking! Hope you find them helpful!<\/p>\n

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 <\/p>\n

Hi there Fellow bean lovers! My name is Lindsay Cotter and I blog over at Cotter Crunch<\/a><\/strong><\/span>. So happy Linz is letting me share my love for GLUTEN FREE TODAY.<\/p>\n

\"Need<\/a><\/p>\n

But first, about me. I’m married to a pro triathlete and Tri Coach. I\u2019m also a Fitness Professional and Nutrition Specialist that specializes in Gluten free Eating and Endurance sports. Hence how I married a triathlete. <\/em><\/strong>My blog is a gluten free guide (for all), and I want to be there to help others maintain proper nutrition as you work toward your goals, fitness or not. That’s why I’m called the SHERPA wife; to support and FUEL others!! <\/em><\/p>\n

\"Cotter<\/a><\/em><\/strong><\/p>\n

But the other main reason I blog is to (hopefully) make gluten free eating easy and healthy for those who are either new to gluten free due to a diagnosis, or who want to experiment with gluten free for their own personal reasons. I\u2019ve been gluten free since 2008 due to health reasons. Back then, I was a bit overwhelmed with the what to do next or where to even start with the whole diet process.<\/p>\n

Which is why I am here today!<\/p>\n

Let\u2019s start with the <\/em><\/strong>Basics –> <\/em><\/strong> Gluten Free Baking<\/em><\/strong><\/p>\n

\"paleo<\/a><\/em><\/strong><\/p>\n

Thankfully a lot has changed over the past 5 years and there are a lot more gluten free baking\/cooking options.<\/p>\n

But I still get a lot of questions about GF baking.<\/p>\n

Like what flours are gluten free and what GF flours mixes work well together?<\/p>\n

It actually took me a while to figure this one out. There was lot of trial and error and researching. I also found great blogs (like Sarena<\/a>) that have been doing this for years and know what gluten free flours work well and where.<\/p>\n

So let\u2019s make it simple and focus on these four flours. These are the most versatile anyway.<\/p>\n

Tapioca flour <\/strong>\u2013 Tapioca flour comes from the root of a cassava plant. Same thing as tapioca pearls, like you would use for a pudding, but tapioca flour is when the pearls are grounded into a flour texture.<\/p>\n