Hi Herbies! It's Andrea, again. Happy Tuesday :] After we posted the gingerbread scone recipe this weekend, we got a lot of questions about making recipes gluten free. I'll admit- I rarely (if ever?) bake gluten free. Even at the bakery, we had a pre-set mix of gluten free flour and then the rest of the recipe was standard for whatever we were making.
What I do know is that you usually can't just replace whole wheat pastry flour with one type of gluten free flour and get the same texture you would with gluten. You need a blend of flours and proteins to get a good gluten free tre.
In the new book, Everyday Happy Herbivore , Brody's Bakery owner shared her gluten free flour blend with Lindsay. There are also some commercial mixes available.
Bob's Red Mill is a popular option, and I've also had luck with Gluten Free Pantry box mixes.
I'd like to experiment with more gluten free options- so I'm turning to you guys for advice! Have you made any Happy Herbivore recipes gluten free? What did you use? And while we're at it...do you have any dessert/baked good recipe you'd like to see on the site? :) Let us know in the comments!