I'm new to baking gluten-free goodies. As a baker of a resort, I need to consider the guests food restrictions or preferences. This opened a door to a lot of opportunities. I learned to make gluten-free bread. Just as how I struggled during the early stages of my baking career, I found myself facing the same dilemma, only this time I am dealing with a dough so fragile that working with it is tricky. So, when asked if I could whip up gluten-free cake for a customer's birthday recently, I wondered if the process would be as challenging. There is no kneading and shaping involved. Perhaps I could manage. As it turns out, gluten-free cake making is a lot easier.
