For my free inquiry project I have chosen to explore and hopefully improve my gluten free baking skills. I was diagnosed with celiac disease in 2017 and although I have mastered some types of gluten free baking, there are still some baked goods that I am missing out on like cinnamon buns and croissants. Let’s face it, eating out gluten free is not only stressful, but also really expensive. When the bakery isn’t completely gluten free there is the stress of cross-contamination, and it is usually way overpriced. Dedicated gluten free bakeries are few and far between, especially those that aren’t also vegan. I hope to improve my baking skills, so I can avoid store bought baking all together. 

Throughout the years I have discovered many yummy cookie and cake recipes online, but pastries and breads are much harder. Gluten is a very important protein to help bread products obtain their unique texture and to hold all the ingredients together. Hence, the challenge that gluten free bread presents, however there are many different ideas on the internet about how to help this. I hope throughout the 10 weeks of my inquiry project I will be able to determine the best gluten free flour mixtures for my baking, as well as discover new recipes that I will be able to adapt to be gluten free. Feel free to follow along to get some awesome gluten free recipes!

Blueberry cream cake