I can’t believe the day is finally here – the day that my e-book is to be released to the world!
There’s just something amazing about starting from a mere lightbulb moment, experimenting, and suddenly realizing you’re onto something. Something others haven’t done the same way. Something special that you can’t wait to share with the world. So you start creating. Baking. Testing. Working. Writing. Editing. More editing. Then, one day, you finally see your final, finished product, and it’s OUT THERE. For everyone.
It still seems surreal.
It all started a little over a year ago. I was working to heal my gut by taking a different approach than I had previously. I had issues digesting gluten and dairy. I wanted to take out difficult-to-digest foods in an effort to allow my system to heal. One of those foods I removed for a short while was the gums – xanthan and guar – that are present in just about every gluten-free baked good. After all, gluten is what makes traditional breads elastic. It’s stretchy and allows the dough to hold together and form air pockets, giving the bread rise and shape. Without gluten, something sticky is needed to recreate that texture. Historically, gums have been the answer. But I never really liked the texture they produced in baked goods, and when I was having the most trouble digesting, they weren’t helping.
So rather than swearing off all baked goods forever, I opted to find another way. I started experimenting with gelatin. It’s high in protein, much like gluten. When it’s warmed and combined with liquids, and then cooled, it solidifies and jiggles (think gelatin desserts, marshmallows, gummy candies, and such). With these properties, I thought that perhaps it could work well in baked goods too.
And it did. Combining this with what have now become my favorite three gluten-free flours (tapioca starch, superfine brown rice flour, and sweet white rice flour), and I had a winning combination. Suddenly, I found versions of gluten-free baked goods that not only were gum-free, but were better without the gums! I made bread. Biscuits. Pancakes. Cookies. Pizza. And more.
I knew that I certainly couldn’t be the only person out there in the world that wanted an alternative to the gums in gluten-free baking. Or even if the gums weren’t an issue, they just wanted some reliable, go-to gluten-free recipes that delivered on taste and texture. That’s what I hope to give you with this e-book – an arsenal of recipes that you can rely on time and time again.
And of course, I owe a huge thanks to my family and friends who have supported me throughout this process. I couldn’t do this without them. I also love that I have all-too-willing coworkers and friends who will sample and take excess goodies off my hands. I would have died under a mountain of cookies, breads, and soft pretzels if it weren’t for you!
Seriously, though, I thank each and every person that supports this endeavor. I hope that you enjoy the book as much as I did creating it!
The Secret to Gum-Free, Gluten-Free Baking is available from these retailers: (Click on the picture to go to the purchase page)