Struggling with weird textures in your gluten-free baking? Try this! ⬇️

Struggling with weird textures in your gluten-free baking? Try this! ⬇️

Gluten-free flours can be fussy. Some are gritty or crumbly, and some have a strong (aka not so great) flavor.

Unlike wheat flour, they don't have gluten to hold things together, which means baking with just one gluten-free flour can lead to disappointing results.

The solution: Try a gluten-free flour blend! 🙌

Blending different flours balances out their quirks, giving you baked goods that actually taste and feel like the real deal. 😉

Would you like to know more about whole grain baking?

I share more in my free Eat God's Way 2-book set.

To get the FREE Eat God's Way books, go here:
https://traditionalcookingschool.com/c0du

P.S. What is Eat God's Way? It's our simple and methodical process to help you and your family get healthier and happier... save money and time... without giving up your favorite foods...

And our Eat God's Way book shares more about these Bible Times cooking methods that make your dishes more nutritious and digestible, and the companion cookbook gives you a select set of recipes so you can try out the easy methods to see what you think!

BTW Eat God's Way is not a fad diet or a set of rules. We eat this way to say "Thank you, Lord." To give Him glory and honor His creation by embracing the foods He designed for our nourishment. 🙏🏻

God bless you! Enjoy! 🥰