Gluten Free

While I do not have a kitchen designated solely to gluten free baking, I do my best to limit cross-contamination in my gluten free products by using equipment that is dedicated specifically to my gluten free baking. This includes mixing bowls, measuring cups/spoons, whisks, spatulas, sifters, storage containers, cupcake pans, sponges, and dish towels.

I use homemade flour blends that consist of a combination of one or more of the following:

  • White Rice Flour
  • Brown Rice Flour
  • Potato Starch
  • Tapioca Starch
  • Guar Gum
  • Albumen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s