New School Bread Baking

For those of you dedicated to baking there really is no off-season. You’ll keep at it all year round. And why not? Since lots of us have become aware of gluten-free baking, we thought it might be a good idea to explore this subject a little more deeply. And Chef Jerry Pellegrino has noticed, America’s baking flour companies have answered the call. For instance the well-respected King Arthur Baking Company developed a product called “Measure for Measure”. The point is, if you try to use safe alternative flours, they need a different system of measuring to get quantity equivalents. One of cup of all-purpose flour does not necessarily translate into one cup of spelt flour So King Arthur concocted blends that mimic the packing quality of all-purpose flour so that you can follow a recipe “measure for measure” and come up with a perfectly baked gluten free product.

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