That is so true! I've been a chef for 48 years but I went gluten free about 3 years ago and baking wasn't always my forte it just was one of my certifications and often I would end up in that role as a sous chef I'd have to cover both. Not easy to do by the way totally different. But I did have my bakery area offset from where I was in my saute area Etc. Recently I decided I miss cornbread and the texture of the recipes I was Finding were not very good. So I started playing around and a lot of cases for the moist juicy tenderness with baking I found that it's just adding an extra egg, maybe sometimes a little more of whatever liquid you're using I usually use coconut milk. It's definitely an art form to be a baker but it's even better to be a gluten-free Baker. Of course I change up flowers a lot or I mix flowers depending I have found that a mixture of almond and coconut flour seems to make the more moist cakes and cupcakes. And I use raw brown coconut sugar most of the time. Sometimes at home I use monk fruit and I also like to use date Sugar a lot too when I need a brown sugar. It's so much fun
Thank you so much Kathryn for sharing this! I really loved reading about your journey, especially after such a long career in the kitchen. Your perspective is incredibly valuable, especially because gluten-free baking truly is its own art and takes so much experimenting and patience. I love the practical tips you mentioned, and it’s so nice to hear what actually works in real kitchens! Thank you again for sharing your knowledge, it’s so encouraging for anyone trying to make gluten-free baking more delicious and enjoyable!
That is so true! I've been a chef for 48 years but I went gluten free about 3 years ago and baking wasn't always my forte it just was one of my certifications and often I would end up in that role as a sous chef I'd have to cover both. Not easy to do by the way totally different. But I did have my bakery area offset from where I was in my saute area Etc. Recently I decided I miss cornbread and the texture of the recipes I was Finding were not very good. So I started playing around and a lot of cases for the moist juicy tenderness with baking I found that it's just adding an extra egg, maybe sometimes a little more of whatever liquid you're using I usually use coconut milk. It's definitely an art form to be a baker but it's even better to be a gluten-free Baker. Of course I change up flowers a lot or I mix flowers depending I have found that a mixture of almond and coconut flour seems to make the more moist cakes and cupcakes. And I use raw brown coconut sugar most of the time. Sometimes at home I use monk fruit and I also like to use date Sugar a lot too when I need a brown sugar. It's so much fun
Thank you so much Kathryn for sharing this! I really loved reading about your journey, especially after such a long career in the kitchen. Your perspective is incredibly valuable, especially because gluten-free baking truly is its own art and takes so much experimenting and patience. I love the practical tips you mentioned, and it’s so nice to hear what actually works in real kitchens! Thank you again for sharing your knowledge, it’s so encouraging for anyone trying to make gluten-free baking more delicious and enjoyable!