So as a reward I will give this nugget of information for gluten free cooking/baking. I am making myself available to those of you struggling to understand gluten free baking in your own homes. Unfortunately my husband would not take kindly to me traveling directly to your houses but in exchange I would like to hear your questions about how to approach recipes. Why didn't my recipe work? What flours should I use for this? Send me your best questions on the blog (and your pictures) and I promise to answer them as part of a regular post that others can see and learn from. Its often hard to give general overall tips that may or may not apply to you. If you didn't know, I'm a teacher by profession and the thing I love most is seeing others learn a concept and have the "light bulb go off" and they truly get it.
Here's a tip to take with you - don't throw away your gluten free mistakes. Figure out how you can repurpose what you consider a disaster into something that can be useful.
Bread loaf that doesn't taste great or didn't rise like you wanted it to. Warm your oven to 350 degrees. Slice the bread into cubes after it has cooled and lay it on a pan with parchment paper and drizzle with olive oil. Add any seasonings like dried oregano or basil for more flavor. Turn the oven off and place the pan inside and leave overnight and you have homemade bread cubes for salads, meatballs or casseroles.