I remember when I first started to bake gluten, egg, and dairy-free how overwhelmed I was. If I had a quarter for the endless trash bags full of these dense, rock-hard items that were supposed to resemble food but were completely inedible, I’d be a rich woman. I would sit there at the table with my laptop and want to cry because I was confused over what flours to buythis site says she uses these gluten-free flours only; this site changes the list of gluten-free flours she uses in her recipes. If I were to follow all of these sites I would have to buy every flour out there, leaving a huge dent in my wallet. Then I began using store-bought mixes and I wasn’t happy with those either. I hated the smell and flavor a blend heavy with garbanzo bean flour created or the other mixes I tried left my baked goods gritty or a pale white color that was gross to me. Don’t even get me started on egg substitutes. Gluten-free baking seemed simple if you could use eggs but I entered this entirely NEW world of baking once the eggs and dairy were left out as well. A whole new set of rules were needed and I was determined to figure it out. 

Gluten-free flours

So I first started to play around with my own mix. I remember one day I was in the kitchen and I made 5 different batches of cookies each made with a different mix until I found something that worked perfectly for me. That was such a huge accomplishment for me because well, any step towards understanding this wacky world of baking always feels like a milestone.

Gluten-Free Flours

Now, you don’t have to follow the blend that I use. You are welcome to experiment with whatever your tastes prefer. I’m also such a big advocate for experimentation so if you are up for the challenge, click hereor on the photo itself below to read more up on an information guide to gluten-free flours and how to create a blend of your own. 

 Guide to Gluten-Free Flours

 

Egg Substitutes

Once I had the gluten-free flour mix down, it was my next mission to fully understand egg-free baking. Eggs add great rise and texture in gluten-free baking so without them it gets rather tricky. To be honest, it took two years of playing around in my kitchen with a variety of egg substitutes to finally make my mind up about certain substitutes and what I found to work the best in which type of recipe. I wrote this extensive post to give the reader who is new to egg-free baking an informational guide on what type of egg subs are out there, how they benefit a recipe, and which one they work best in. Clickhere to continue reading or click on the image below.

Egg Substitutes Guide

 

Dairy Substitutes

I find substituting dairy the easiest to comprehend in allergen-friendly baking. It’s the most basic to swap out so this was the least of my worries and I wrote this post to ensure that you feel the same way towards this topic. Click here  or on the image below to read more.

DairyCollage2

 

Other Baking Fundamental Tips

Using Non-Dairy Fats & Oils

Now that you are a gluten, egg, and dairy-free baking pro, let’s step it up a notch and talk about non-dairy fats and their role in allergen-friendly baking. Click hereto learn more about using non-dairy fats in baking.

Baking Fats - Fork & Beans

 

Sugars and Sweeteners

Ever wondered how sugar helps a baked good or how you can replace a liquid sweetener for a granulated sugar in a recipe? Your answers are a click away here!

Guide to Sugars & Sweeteners - Fork & Beans

Have any questions? Leave them in the comments section so we all can help each other out. Happy Baking!

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