Episode #4- How I developed my gluten free recipes
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When you start baking gluten-free, you have to have thick skin, so to speak. Any experience you have as a regular baker can be put aside. It doesn't apply here. There are so many factors that affect your results that I would be surprised if you did successfully bake something on your first try. Once you are prepared with great recipes, ingredients, techniques, and coaching, it will be a breeze for you.
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