Gluten free baking is tricky.
Not just a horse of a different color, it's a different animal entirely.
Someone who is an excellent baker can not necessarily translate their skills over to gluten free baking.
If anything, In my experience, the better you are at regular baking the worse you are at gluten free baking. If for only the fact that you know what it "should" or "supposed to" look like, act like, or taste.
Pies for example.
My MIL made 5 pies for Thanksgiving. One she made gluten free.
Putting the obvious concerns of cross contamination aside, the gluten free pie should not have been dealt with in the same manner as the other pies.
So let me tell you have it should have been dealt with.
1. Combine all of the dry ingredients. Ideally you sift them together, or a whisk will do.
2. Use half Butter and Half Shortening. Cutting them in completely
3. Combine the wet separably, then it can be added.
4. Roll it out, put it in the pan. Cover and chill until solid.
5. When ready to bake, cover edges, (and top crust) with foil.
6 Take it out when it is Just beginning to darken.
Not just a horse of a different color, it's a different animal entirely.
Someone who is an excellent baker can not necessarily translate their skills over to gluten free baking.
If anything, In my experience, the better you are at regular baking the worse you are at gluten free baking. If for only the fact that you know what it "should" or "supposed to" look like, act like, or taste.
Pies for example.
My MIL made 5 pies for Thanksgiving. One she made gluten free.
Putting the obvious concerns of cross contamination aside, the gluten free pie should not have been dealt with in the same manner as the other pies.
So let me tell you have it should have been dealt with.
1. Combine all of the dry ingredients. Ideally you sift them together, or a whisk will do.
2. Use half Butter and Half Shortening. Cutting them in completely
3. Combine the wet separably, then it can be added.
4. Roll it out, put it in the pan. Cover and chill until solid.
5. When ready to bake, cover edges, (and top crust) with foil.
6 Take it out when it is Just beginning to darken.
Those are the basic tricks. Pie is not easy. And each mixture might have its own nuance.
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