Look, I won’t pretend it’s easy. You will make a few batches of sad, flat pancakes. But when you finally nail that chocolate chip cookie—crispy on the outside, soft in the middle—you’ll feel like a total wizard. That’s the moment you stop seeing gluten-free as a punishment.
So here’s your homework: next time you bake, pick one tweak—add a binder or cut the liquid. Don’t change everything at once. And if it fails, just call it “rustic” and eat it with ice cream. That’s the secret weapon of every honest baker.
And please, for the love of crumbly muffins, don’t swap in gluten-free flour without reading this first. Or at least call me before you serve them to guests. I’ve already had my share of sponges.
