Substituting Gluten-Free Flour in Baking: How To

I often have trouble finding fully Emily-friendly dessert recipes… it’s no wonder really, since most baked goods contain about 75% Emily-unfriendly ingredients such as wheat, sugar, eggs, and/or dairy. I’ve gotten pretty good at veganizing recipes, and it’s even getting easier to translate cane sugar to maple or agave. The last bastion, though, has proven [...]