7 Simple Steps To Gluten-Free Baking

7 Simple Steps To Gluten-Free Baking is perfect for you if you:

are totally new to gluten-free baking and don't know where to start.
have been gluten-free baking for many years but are failing to see consistently successful results.
have really specific dietary requirements so store bought gluten-free flour blends can be tricky.
don't know which flours to choose for your recipes.
need some easy recipes with quick wins to gain more confidence.
have no time for complicated methods.
don't want to use xanthan gum.

This eBook includes:

Introduction. (including ingredient and equipment notes).
Step 1: Baking Without Flour. (includes recipes for Lemon Curd Cheesecake, Flourless Olive Oil Chocolate Cake, Eton Mess and Bramley Apple Flapjacks.).
Step 2: Baking With Nut Flours. (includes recipes for Raspberry Pudding, Coffee Walnut Cake, Peanut Butter Cake, Cashew Butter Cookies.
Step 3: Introducing Gluten-Free Ingredients. (introducing you to gluten-free flours and possible binder and thickening options).
Step 4: Building Foundational Skills. (the differences you need to consider when using gluten-free flours, how this will affect your recipe and how to achieve good results).
Step 5: Experiment With Simple Recipes. (includes recipes for Traditional Carrot Cake, Buttery Shortbread).
Step 6: Use The Right Gluten-Free Flours. (why your flour choice matters and how we can move on from shop bought gluten-free flour blends which may be holding back our baking progress).
Step 7: Create Your Own Flour Blends. (includes recipes for FTL Homemade Gluten-Free Four Blend, School Cake, Sticky Toffee Pudding, Welsh Cakes).

Hey, I'm Georgina

I’m a gluten-free baker and I have been developing recipes and sharing them on my blog, From the Larder since 2013.

These days, I’m passionate about helping those with gluten sensitivities continue to enjoy their favourite baked goods, with custom gluten-free flour blends. But the truth is, I haven’t always been a gluten-free baker. In fact, I used to have my own regular cake business selling my gorgeous creations at local farmers’ markets but then my gluten sensitivities made my job impossible to thrive in. The transition of my cake business into one that only sold gluten-free cakes was a steep learning curve.

So I get it!

I know what it’s like to be a seasoned baker but then feel you are starting all over again from scratch the second you pick up that bag of gluten-free flour. I know what it’s like to weep tears of frustration as you chuck another failed bake into the bin.

This short and sweet eBook has been written to help you make a quick and easy transition to gluten-free baking and have some quick wins in your recipes. It's the step-by-step process I undertook when I made the transition myself and it just gives you the kickstart you need to start seeing incredible results.

Is this eBook suitable for other dietary requirements e.g. dairy-free / vegan?

All the recipes in this eBook will be gluten-free. Some will be dairy-free and some will be vegan. I am always happy to advise on dairy-free or vegan alternatives via email. No recipe will include xanthan gum. Some of the recipes do include oats / oat flour. Only one of those recipes (a flapjack) does not offer substitution for the oats. If you have a nut allergy there is a chapter on nut flours which you may want to avoid which includes 4 recipes. Bypassing this chapter will not affect the other chapters in the eBook, but will give you some context on why nut flours are used so often and how you can go about substituting them.

What expertise does the author have in gluten-free cooking or baking?

Georgina has been baking with gluten-free flours and without xanthan gum for 10 years. She ran a successful gluten-free cake business for many years selling cakes at market stalls throughout London. She is the recipe developer and baker behind From The Larder, a website specialising in baking with gluten-free flours which hosts hundreds of recipes, and is the creator of the ground breaking Gluten-Free Baking Voyager course teaching students how to use gluten-free flours and how to create their own gluten-free flour blends.

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