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Ask the Chefs
Feb/Mar 2010 Issue
In the Kitchen: Special-Diet Baking
LW experts answer your questions about special-diet baking.
It can be frustrating and expensive to have to buy so many different ingredients in order to bake gluten-free or dairy-free. A basic all-purpose gluten-free flour blend works fine in the majority of recipes. You can purchase a blend at natural food stores and many larger supermarkets—or whip up your own batch using one of the recipes on page 60. I always keep a supply of homemade blend on hand (stored tightly covered in the refrigerator) and use it for most of my baking.
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