I saw a story a couple weeks ago on NPR about gluten free baking. I don't particularly enjoy doing it--I feel like I have less flexibility to modify recipes because I don't know how they work, whether it's gluten, egg, dairy, soy, etc, free. Years of baking and recipes have given me some idea of how ingredients work together in cookies, breads and the like. But with GF recipes, all that goes out the window. I made some GF chocolate chip cookies a week ago that turned out incredibly flat and crispy and looked kind of.. holey. No idea why, because I don't know how the GF flour mix worked with the dairy free shortening and egg free substitute. The cookies were still delicious though, so that was a plus.
