Cookbook author offers tips for gluten-free baking

01/29/2013 | New York Times (tiered subscription model), The

Cookbook author Martha Rose Shulman, whose sister is gluten intolerant, finds creating her own gluten-free flour for baking is better than using commercial mixes. She got some advice from Gluten-Free Girl Shauna James Ahern and used a mixture of 70% gluten-free grain and 30% starch to develop a banana-chocolate muffin recipe. Using a scale to weigh ingredients instead of measuring volume is especially important in gluten-free baking because it includes working with formulas, Shulman says.

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