The Gluten-Free Food for an Everyday Life Bakery:

Breads, Sweets, and Treats

by Kate Caldwell



Smashwords Edition |

Copyright 2013 Kate Caldwell





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“There’s a trick to that.” Those words used to drive me to tears of frustration. If there’s a trick to it, why wasn’t that trick part of the instructions? Although I’m a lot older and a little wiser- hopefully- I finally realized that personal preference and interpretation of directions affect results as much as the actual directions. This is especially true with gluten-free baking.

Several years ago, my daughter, Alice, was diagnosed with a gluten allergy. Prior to that, we made almost all of our own bread, cookies, cakes… almost everything I served my daughter was made from scratch. Her diagnosis changed everything. I started buying gluten-free bread and cookies and everyone turned their noses up at them- they were too heavy, too crumbly, or just didn’t taste right. Although store-bought gluten-free products have come a long way since then, this is still true of many of them.

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