![]() ![]() Photo by John Sherman Understanding gluten-free vs. There aren't necessarily easy answers, but below we offer some basic guidelines and general information to help you make decisions suitable for your personal baking and dietary needs.Īnd of course, we always recommend seeking the advice of a doctor or dietitian when a baker is uncertain whether a product or ingredient is right for their needs. Ultimately, choosing gluten-free ingredients can be a complex, tricky process. To ensure your gluten-free baked goods really are gluten-free, you need to pay careful attention to all the ingredients you use throughout a recipe. This exposure to gluten is known as "cross-contact."īaking gluten-free can be tricky. In particular, the frisky little protein can sometimes sneak its way into your baked goods via ingredients that are naturally gluten-free, but come in contact with gluten due to processing, packaging, transportation, or any other step on its way to your pantry. However, those following a gluten-free diet should pay attention to more than just these grains and keep in mind any ingredients that may contain gluten, which can sometimes be surprising: some brands of vanilla extract contain gluten, for instance. ![]() Gluten is found in certain grains, mainly wheat, barley, and rye. ![]() If you're baking gluten-free, swapping out all-purpose flour in favor of a gluten-free flour like our Measure for Measure is a great way to start. But if you're baking on a strict gluten-free diet, you'll need to consider ingredients beyond just your flour. ![]()
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