Secret to ?Light? Gluten-Free, Dairy-Free Baking

November 4th, 2009 by Jean Duane


Good baked items usually contain oil, sugar and some kind of protein to hold it all together ? usually eggs. Oil is a key ingredient, but it takes a little knowledge about technique to get the best result. In traditional baking, one creams the butter and sugar together. In GFCF, dairy-free baking, we use oils […]