Inspiration Struck

I recently graduated from traditional french pastry school and learned a great deal about cakes, breads, chocolates and more. Having learned so much in traditional european baking was a great base to build off of, but for me, it wasn’t enough. Being a baker means you are always trying and learning new things. With my basic knowledge well learned, it was time to venture out and absorb more knowledge, this time though, on my own. One thing I was not exposed to enough was baking with dietary needs, such as gluten free, dairy free, or vegan baking. I know how to make things here and there that will fall in those categories, but not specifically made for it. When I stumbled upon Bob's Red Mill rice blend flour, which claims it is an even, one to one ratio substitute for wheat flour, I knew I needed to scientifically put it to the test. This is my way of comparing dietary altered pastries to the original so people know the difference in taste, texture and processes to make them.