One of the most popular questions I get via email is:
"How can I convert your [recipe] to be gluten-free?"
My go-to response has always been "Maybe try a commercial gluten-free all purpose mix?" which, of course, I'd feel bad giving, but I really didn't have much else to offer. Gluten-free baking isn't my forte or even something I have much experience in. To be perfectly honest, gluten-free baking has always intimidated me.
I think what scared …


