Uncovering Something New

Gluten-free baking is often met with skepticism, and for good reason. Many commercial gluten-free products fall short in taste, texture, and overall satisfaction. They’re often dry, crumbly, or unnaturally gummy, leaving people with the impression that gluten-free bread is simply a poor substitute for the real thing. But I believe that’s a misconception—one that comes from relying too heavily on ultra-processed ingredients and quick-fix solutions rather than embracing the fundamental principles of good baking.

For me, gluten-free baking isn’t about mimicking wheat flour—it’s about working with the strengths of naturally gluten-free ingredients. Instead of using industrial starches and gums to force a texture that imitates traditional bread, I focus on ancient grains, natural fermentation, and simple, real ingredients. Grains like teff, sorghum, and buckwheat have been feeding people for thousands of years, and when used correctly, they bring depth of flavor, balanced nutrition, and incredible texture to gluten-free baking.

One of the biggest revelations I’ve had in gluten-free baking is that time is an essential ingredient. Traditional bakers understand that fermentation, hydration, and slow rising are what create truly great bread. Yet many gluten-free recipes skip these steps, opting for quick breads that rely on chemical leavening and lack the structure of a well-developed dough. In my experience, allowing the dough to fully hydrate and develop naturally leads to a far superior final product—one that has the chew, crust, and complexity of an artisan loaf, without the need for gluten.

Another key to success is understanding dough behavior. Gluten-free doughs don’t behave like wheat-based ones, and that’s okay. They’re often wetter, stickier, and require a different handling technique. Rather than kneading, which builds gluten in traditional bread, I focus on gentle shaping and proper hydration. By embracing these differences rather than fighting them, I’ve found that gluten-free baking becomes far more intuitive and enjoyable.

I also believe that gluten-free baking should be accessible and free from unnecessary additives. Too many products rely on artificial binders, gums, and processed starches that strip away the very thing we should be celebrating—real, whole ingredients. The best gluten-free bread is made from simple, high-quality grains, good water, and time—nothing more.

Ultimately, gluten-free baking is not a compromise. Done right, it is an art form in its own right, producing loaves that are deeply nourishing, full of character, and, most importantly, delicious. It’s not about replacing something lost—it’s about discovering something new.