Gluten-Free and Vegan Tasting

As many of my followers might not know, I started this baking research as part of an independent study class. I’m a high school senior that, at one point, was convinced that I was going to study hospitality and baking. Instead, I’ll be heading to a small liberal arts college in Pennsylvania this fall. However,…

“The Great British Baking Show” on Gluten-Free

Hey everyone! I don’t know about you, but recently I’ve been binge watching “The Great British Baking Show” on Netflix. I just found out that there are more seasons, but Netflix only features 3 of them! I absolutely love the show, and I’m so impressed by how different baking in Europe/England is compared to the States….

Sustainable Supermarkets

The big problem in current times is how to efficiently feed the population. For now, food accessibility means we are buying mostly processed food in our supermarkets or from fast food eateries. Small markets and businesses are becoming obsolete in the quest for efficiency. We have become so used to large scale life and have adapted to…

What We Don’t Want to Know About Sugar.

There are a lot of things that we don’t want to know when we eat. We don’t want to hear where our food comes from, how it is made, or what it will be doing to our bodies. We don’t want to question anything other than the fact that our food tastes good or bad….

Demystifying Oils

Canola oil, olive oil, vegetable oil, coconut oil. There are so many different choices for oils now that it is confusing to find the best one if a baking recipe does not specify, especially so in gluten-free and vegan baking. Bon Appetit’s article discusses the importance of smoking point, storage options, and flavor in choosing…

Evaporated Cane Juice: it’s just sugar

Evaporated Cane Juice: it’s just sugar  If you’ve ever tried to make a complex gluten-free or vegan recipe you may have come across this ingredient: evaporated cane juice. It seemed self explanatory, maybe it was a liquid sugar like agave or something like corn syrup. If it’s a “juice” it’s definitely a liquid, right? Wrong. I…

Yea or neigh…cookbook cookie recipes

Hi all, this past week I have been experimenting with different cookbook cookie recipes. I love looking at the beautiful deserts that are on each page, but sometimes I feel daunted to actually use some of these recipes. The best tip is to pick the easiest recipe in your book and get over that first…

What went wrong? GF Chocolate Chip Cookies

I recently tried a complex recipe from Alton Brown, it can be found here. I had a few issues with the final product, so I’ll be leaving this post in my reflections until I can go back and re-make these cookies. Overall, I really loved the traditional chocolate chip flavor, which sented the room with chocolately…

Pancakes: Everything to Know

September was my month of pancake testing….okay, I did spend a few extra October days to test all my options. I went through many fun failures to find what truly works the best. Ironically, the gluten-free and vegan recipe using only water was triumphant. It was also the very first variation I tested. Below I…

What in the World is Xanthan Gum?

What in the world is Xanthan Gum? You often see that one strange ingredient added to many vegan and gluten-free recipes: Xanthan Gum. But what exactly is is? Would you buy it if it was made with the help of bacteria? The gum is “made from the outer shell of a tiny, inactive bacterium called…