5 Links to Read Before Baking Without Gluten

April  9, 2014

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: Proof that baking without gluten is possible -- and delicious.

For bakers and lovers of baked goods, finding out you have to go gluten-free can kind of feel like this. You deny it and eat a croissant (and subsequently double over in pain), get angry at your friends for suggesting pizza for dinner, bargain with the food gods for a lactose intolerance instead, lay on your couch all day sulking, and finally come to terms with the news. Once you've successfully moved through the five stages of grief, you're free to embark on a new journey in the kitchen: gluten-free baking. Pies, bread, pizza, cookies, and cakes are all still within reach! These links will show you how.

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French MacaronsGluten-Free BlondiesAlmond Butter Honey CakeChocolate Souffle Cupcakes

  • A primer on gluten-free baking ingredients. (Epicurious.)
  • A guide to all things (gluten-free) baking, complete with tips and recipes. (The Kitchn.)
  • Learn how to convert your favorite baked good to be gluten-free. (Food52.)
  • The easiest way to bake gluten-free? Make flourless desserts. (NPR.)

Gluten-free bakers -- share your secrets in the comments!

See what other Food52 readers are saying.

  • Zensister
  • SeaJambon
  • Girl in a Food Frenzy
    Girl in a Food Frenzy
  • designforsolar
  • Meagen
The grocery store is my happy place.


Zensister April 9, 2014
Two years and I still get angry when friends suggest pizza at a place they know doesn't have a crust for me because they like that pizza better (mind you, we have about four options within ten minutes of each other). I've been pleased with America's Test Kitchen's new book., though.
Lauren K. April 10, 2014
I've been hearing such great things about it! It's next on my list of cookbook purchases.
SeaJambon April 9, 2014
These are good resources, and I second the vote for glutenfreeonashoestring, as well as glutenfreegirl. It is helpful to remember that there is a high degree of overlap (estimated at 40%+) of gluten-intolerance and dairy-intolerance (round it out with an almost equally high overlap with soy-intolerance and you have the trifecta of tummy terror -- or the unholy trinity). Super helpful to have links that handle all three. And, FWIW, many believe the incidence of dairy-intolerance is actually higher than gluten-intolerance, just less likely to be discovered.
Girl I. April 9, 2014
This is so handy to know. I work part time in a commercial kitchen and we often need subs for (customers) on the fly. Such a beautiful collection of eats too!
designforsolar April 9, 2014
For those times when you don't have time to fiddle with recipes--King Arthur Flour makes, hands-down, the best gluten-free mixes. The end products are flawless. Also, don't rely on xantham gum (see for her expert advice), bake by weight, not volume, and enjoy! GF products can be equally as good!
Meagen April 9, 2014
My favorite blog for gf baking is:
I highly recommend checking that out.