I heard a knock on the door as I was waking up from a Sunday nap. Certainly not bizarre, since it was the middle of the day, ...

Gluten-free all-purpose flour: Such as King Arthur or Cup4Cup. Granulated sugar: A hint of sweetness to enhance the flavor of the biscuits. Kosher salt: The most flavorful biscuits have just the right ...

Understand gluten's role in baking and how gluten-free blends mimic its effects for structure and elasticity. Start with store-bought 1-to-1 blends before experimenting with homemade mixes for cakes, ...

Gluten-free baking is a bit trickier because gluten is what gives structure to baked goods. Each type of gluten-free flour, whether made from grains, nuts, or seeds, has its own unique properties.

Baking soda, which contains sodium bicarbonate, needs an acid and a liquid (something like buttermilk does both jobs, which is why it’s so great in soda bread) to rise.

Gluten-free baking can be tricky, but the more you experiment with different flours, ratios, and ingredients, the more you'll learn what you like and what suits your needs.

It's just that the lack of gluten makes the crumb even more tender and melt-in-mouth fluffy. All my taste testers agree that the gluten-free version was much better than the regular one, which is ...