GEMARO Solutions Inc
|Posted on 28 April, 2014 at 13:15||comments (15550)|
Gluten Free Baking!
What a challenge indeed! Yes, there are lots of fantastic books available. However, what books don’t teach ya, is when portion sizes and batches are getting serious. I am referring to a commercial or Artisan, hands on bakery. That’s when it gets interesting. Taking a creation from bench to production. Variables become a little trickier, recipes almost always require tweaking, correct and efficient timing between mixing, bulk rest, shaping and baking-that’s the real art.
One’s best ally are a digital scale, a spray bottle with non GMO oil and a probe thermometer! I have given up on measuring cups, spoons and all related to volume measuring tools. Working with (metric) weights for everything is the way to go.
Stand by for more in my blogs to follow………, meanwhile happy baking! Follow me on twitter @gemaro15 to recieve some updates and get in touch for some baking tips.