Expanding my gluten-free baking

Fri, 06 Nov 2026 22:13:59 -0500

I’ve found myself with some free time after seven years at my last job, so I’ve jumped back in to a hobby that I’ve been dabbling in for awhile: gluten-free baking. I was diagnosed with celiac back in 2020, and while the options available at the grocery store have gotten a lot better since the early 2000s, there’s some stuff that’s just better fresh. Quick breads, cookies, and the like have all been pretty good! I’ve got a stellar banana bread, chocolate zucchini bread, and mixed berry muffin loaf dialed in.

A few things have eluded me, especially pizza crust. That is, until King Arthur Baking came out with a de-glutenized wheat starch-based crust mix that’s stellar. I’m not sure what food science wizardry was involved here, but the flavor is spot-on and the texture is a bit like biting into a crispy cloud? I can’t sing the praises of this stuff enough.

And I think I’m about half a decade late to the sourdough game, so I have some work to do here…but progress is being made! Turns out King Arthur also has a good bread flour mix made with the same kind of flour and starch mix. Still need to work on my rise times, but not bad for having made just a couple loaves.

baking on Irondale Irregulars

Expanding my gluten-free baking