2024 has been a journey for me of demystifying gluten-free baking. I've been a member of the gluten-free club for a really long time, thirteen years to be exact. It's never really bothered me as I tend to cook mostly savoury foods and favour fruit over dessert. But after so long without little goodies and treats, and getting sick of not having delicious fluffy bread, with the only option being orange and almond cake (lol), I decided that this year was the year to challenge myself. I wanted to stop saying I was useless at baking and actually learn how to bake the food I missed, but obviously making it gluten-free.
The thing with gluten-free baking, and why I have avoided it for so long, is that it has always felt like a convoluted mission. You need so many obscure ingredients that not only cost a fortune but also usually end in a disappointing crumbly mess. If you've even attempted to bake gluten-free, you'll probably have experienced this at some stage.
I'm pleased to report that after a bunch of experimentation and building my confidence, I am successfully able to make some of my favourite foods – I'm talking gluten-free sourdough, lamingtons, gnocchi, pasta, cakes, slices, muffins, scones, danishes, and pastries. They taste delicious, and the best compliment I've received is that my sourdough looks like it comes from a bakery.
Join me as I share my journey making the gluten-free foods that I love. I do a lot of research and experimenting and tend to avoid recipes that are unnecessarily complicated or need too many ingredients. Please do ask me questions or leave comments – I'm here to learn and share as we go.
With joy,
Sian Simpson