Author Archives: gfbyvickypearl


Eggs Wherever eggs are called for in the recipes, I used large eggs. I also prefer to use eggs from vegetable-fed, hormone-free, and cage-free hens.For the purposes of baking, it’s important to use only large eggs, as the excess liquid in extra-large eggs will throw off the necessary proportions required, which, after you’ve spent money on eggs, alternative flours, and sweeteners, can be a heartbreak. In addition, I found that the eggs I used provided a unique bounce that really helped the texture of my… Read more >>

Tapioca flour

Even though billed as a flour, tapioca is in fact considered a starch. It is starch extracted from the cassava plant. Lower in carbohydrates than potato (which is already low in carbs), it has a mild aftertaste and therefore is best used in combination with flours or ingredients that have a robust flavor. That is to say, you can get away using more tapioca in a chocolate dessert since the chocolate will overpower any lingering aftertaste the tapioca may impart. In a more delicate cake… Read more >>

Oat Flour

Oat flour is flour made by grinding oats, to a fine or extra fine, medium or coarse grind.  This healthful grain has a similar texture and taste to that of stone ground whole wheat flour, although it tends to be a bit more bitter. More recently embraced by the gluten-free world than other alternative flours, oat flour can, with much practice, be used on its own in baked goods. It is often combined, however, with other flours to make the item in question a bit… Read more >>

Agave Nectar

The nectar of the agave plant, agave is now widely available and can be found in the baking aisle of most supermarkets. Lately, it has become the darling of the baking world, for a variety of reasons. Agave falls low on the glycemix index, which means that it is slowly and gradually absorbed into an individual’s blood stream, thereby preventing spikes in his or her blood sugar. Bakers have also increasingly turned to agave since it is 25% sweeter than sugar, meaning that you can… Read more >>

Rice Flour

Brown rice flour is milled from unpolished brown rice which still contains the bran and germ. Accordingly, it is higher in nutrients than white rice flour, whose grains have had the germ and bran removed.  Rice flours are among the most commonly used flours in gluten-free baking. The flour is mild, a creamy brown color, slightly gritty, and most often must be used in combination with acceptable starches (see starch section). Much like almond flour, brown rice flour will turn rancid if stored at room… Read more >>