You pull your artisan loaf out of the oven. The crust is deeply golden. The scoring opened up beautifully. The aroma fills your kitchen. You wait a few minutes, take your bread knife, and slice into the center. Instead of a light, airy, fermented crumb, your knife drags. The center is dense, dark, and undeniably […]
Imagine biting into a slice of lemon pound cake. It has a slightly crisp, golden crust. The inside is dense, buttery, and incredibly moist. Now, imagine that same slice of cake is completely free of gluten and dairy. For celiacs and healthy pastry enthusiasts, finding a dessert that meets multiple dietary restrictions usually means compromising. […]
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Psyllium husk acts as a structural substitute for gluten, providing the elasticity and “chew” necessary for authentic, artisan-style gluten-free sourdough. While many home bakers rely solely on xanthan gum, psyllium husk is the “magic” ingredient used by professionals to achieve a bread that doesn’t just taste good, but actually feels like a traditional wheat loaf. […]
As a designated gluten-free baker in Santa Fe, New Mexico, I’m often asked how I create my signature gf flour blends and develop recipes that taste just like their gluten-filled counterparts. It’s both a science and an art, and in this post, I want to take you behind the scenes of my process. I believe […]
