Do you need a chemistry lesson for gluten free baking? Well according to cookbook author, Linda Stradley, you do. Her website, What's Cooking America, has the following “warning”:

“NOTE: Remember that a recipe for baked goods is like a formula. The ingredients work together to create an acceptable finished product. Substitutions don't always work as well as the original ingredients called for in the recipe. Any substitutions that you make come with the risk that the recipe will not turn out as intended.”

So now that you've been warned, get in the kitchen and start experimenting. The first tool of gluten free baking is a journal. Start it by making a list of your favorite baked goods that you thought you'd never be able to safely enjoy again. Carrot cake is the main one I'd hate to live without.

Gather Your Gluten Free Baking Tools

There are 5 main tools needed for gluten free baking; a journal, gluten free products, recipes, time, and patience.

The gluten free journal is a must have item for the GF newbie. Keeping track of products, recipes, results, preferences, etc will simplify the baking experience and help you make decisions.

GF Products For Baking

The best case scenario is to talk about gluten free baking in two parts; cake-like items and bread-like items. But since gluten free products are needed for both types of baking we'll start by talking in general.

Every recipe will call for specific ingredients but in general you'll need gluten free flour substitutions. You should start at the nearest health food store. If that's not possible order a catalog from Bob's Red Mill, 1-800-349-2173. The catalog will introduce you to a range of gluten free flours and other baking products.

Books are always a good investment when starting a new hobby. Check out our Amazon store for gluten free baking resources.

There are many GF substitutes for traditional flour. Some of them may seem a bit strange but each has benefits and recipes made for them. Some to consider include garbanzo and fava bean flour, sorghum flour, and pinto bead flour.

Other baking products you may need to ensure are gluten free include baking soda, corn starch, and baking powder. When trying new products remember that “wheat free” is NOT the same as “gluten free”.

Time & Patience - The Other Baking Considerations

Just having the ingredients for baking is not enough. Do you have time for baking? Baking can be time consuming. If your before being GF life was bake free then don't try anything to deep now. Instead buy a mix. There are cookie mixes, bread mixes, and cake mixes available.

Do you have the patience for GF baking? This is another major thing to think about. I predict that you won't be thrilled with your first few gluten free baking projects. The texture will be different, the flavors will not be what you're use to, it won't be moist enough.

Your journal will help you with building patience. After eating a piece of those projects write some taste notes. Ask yourself what you consider "wrong" about the item.

Being aware of this could help you when next you choose a recipe. You might also learn that some of the difference is due to the nature of the ingredients. Gluten free products are by definition chemically different from products containing gluten so there will be some differences.

Getting the right combination of ingredients will close the gap on some of these differences but not all of them. So don't blame your gluten free cake because it doesn't taste exactly like it's gluten filled namesake. Your Journal will also keep you from wondering if you are about to repeat a mistake.

The NO Bake Dessert Option

While you're experimenting and trying to find at least one recipe that works for you remember that leaving the baking to others is also an option.

There are commercial brands of desserts and breads. General Mills has four new baking mixes. I personally haven't found many that I think are worth the cost but I still try.

The Sensitive Baker will ship gluten-free brownies, cookies and bread nationwide. I'm going to try it out.