This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are entirely my own.
When I first decided that I was going to start doing some gluten-free baking, I was terrified. I had dabbled a bit in gluten-free in the past, and it didn’t go real well. But, this time I was also determined. And, if you know me, you know that when I set my mind to something, I do it.
I had this idea in my mind that there was a right and a wrong way to bake without gluten. For someone who is rather comfortable in the kitchen, substituting left and right, I refused to deviate from the recipes in the gluten-free cookbooks I had. I was too afraid to mess it all up.
Then, as I was reading through an article by Shauna (Gluten-Free Girl), hoping that she would show me the “right” way to come up with a flour blend, I stumbled upon this quote…
“What’s the worst that can happen? A few bad baked goods? Eh, there are worse fates.”
It hit me like a ton of bricks.
My fear of baking a bad cookie or a flat loaf of bread had crippled me. It was silly. The best way to learn is to play around, to try things out, to experiment… And, to fail. Continue Reading