but to nail the fluffy decadence of a gluten-free chocolate cake, you'll want to heed Guy's advice and pour the appropriate kind of flour. Read the original article on Tasting Table.

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and ... out of the oven. The best way to do this ...

When you're living the gluten-free life, it can often feel as though you're missing out, especially where desserts are concerned. When you watch others enjoying their flour-y cookies (why oh why ...

Specific types of flour flourish especially while chilled. If you love gluten-free flour and different types ... In this case, the freezer may be your best bet for staying fresh.

A classic British tea-time treat, these gluten-free scones are best eaten on the day you make ... set aside for 5 minutes to thicken. Sift the flour, baking powder, xanthan gum and salt into ...