“Bakery is chemistry—gluten-free baking is really a science,” says gluten-intolerant baker and blogger Rella Kaplowitz of pennypinchingepicure.com.
Kaplowitz began experimenting with gluten-free cooking to deal with frequent stomachaches. She went back on gluten for a few months so that she could be tested for celiac disease. Although that test came up negative, she’s adopted gluten-free eating to deal with her gluten intolerance.
Kaplowitz’s first few forays into baking without gluten yielded some disappointing results. The muffins were “so hard and dense, they went right into the garbage,” she says. Undaunted, Kaplowitz put on her lab apron and started to experiment.