Okay, don’t panic. There are victories. For cookies? Sometimes a win. They spread less, stay thicker, and get a cute crinkle top.
Brownies? Gluten-free blends shine here. They get fudgy, not floury. It’s almost a cheat code for gooeyness.
Pancakes? Pfft, easy win. Just add a little more liquid and let the batter rest for ten minutes. Fluffy clouds, no one knows.
The Disasters You’ll Regret
Bread. Don’t do it. Not with a simple swap. You’ll get a brick you can use as a doorstop. Gluten-free bread needs its own sorcery – like apple cider vinegar or psyllium husk.
Pies? The crust will shatter like a tantrum. All-purpose flour makes it flaky and forgiving. Gluten-free? It’s a crumble waiting to happen.
Pasta? Oh honey, no. That’s a whole different ballgame. Store-bought gluten-free pasta is your friend here. Homemade? Prepare for sticky fingers and tears.
