Culinary whiz Christina Vanoverbeke kicks off one of Simple, Good & Tasty's new sections, in which our writers take locally produced products on a test run.
Baking is always science, but it isn’t necessarily experiment.
Most baking consists of following a series of carefully tested steps to the gram. But throw a variable into the plan – say, trying to make grandma’s pound cake, but making it gluten free – and the results can quickly turn inedible. Getting the right balance of flour alternatives is tricky, can be expensive, and often doesn’t result in anything even close to what you wanted.
When a line of flours promises to be an easy, cup-for-cup replacement to the standard flours that so many recipes call for, I hear angels playing trumpets in the heavens. And then I assume it’s too good to be true.
