Never let a missing ingredient stop your baking.
Join the BakingSubs newsletter, the weekly newsletter for over 3,000+ gluten-free home bakers who want smarter substitutions, fewer flops, and more wins. Every week, you'll get practical tips, proven swaps, and bite-sized baking advice delivered in under 5 minutes straight to your inbox.
🥚 Match your egg sub to your bake
10/13/2025 Good morning. Egg-free baking used to mean choosing between dry cookies or dense cakes, but once you match the right substitute to what eggs actually do in each recipe, you can make brownies and cakes that taste just as good as the original. Whether you're managing allergies, eating vegan, or just out of eggs, we're showing you which replacers actually work and why. In today's newsletter: Substituting Eggs for Your Recipe: Understanding how and what to use for an egg replacer in a...
🌰 How to get light and fluffy almond flour cookies
10/6/25 Good morning. Almond flour has become a staple for gluten-free baking, but it comes with its own set of challenges. If you've ever wondered why your almond flour cookies turn out dense and heavy instead of light and tender, you're not alone. The science behind almond flour is completely different from wheat flour, but once you understand it, you can bake with confidence. In today's newsletter: Mastering Almond Flour: Practical techniques for lighter, more tender cookies Science...
🥐 Master croissant layers without losing your mind
9/29/25 Good morning. The secret to perfect flaky pastry isn't found in expensive European butter or professional ovens, it's in understanding how temperature and technique work together to create those coveted layers. Whether you're working with gluten-free flour, vegan butter, or egg alternatives, mastering lamination opens up a world of croissants, puff pastry, and Danish that actually work with your dietary needs. In today's newsletter: The Deep Dive: Mastering lamination techniques for...
🍞 Why your bread feels like a brick
9/22/2025 Good morning. Dense bread is the biggest frustration for home bakers, especially when you're already navigating gluten-free flours or baking without eggs and dairy. The culprit isn't your recipe or ingredients, it's almost always proofing mistakes that happen during that crucial waiting period when your dough should be transforming into something light and airy. In today's newsletter: The Deep Dive: Why your bread keeps coming out dense and the proofing techniques that actually work...
Why your gluten-free muffins are hockey pucks
9/15/2025 Good morning. Those dense, hockey puck muffins aren't a sign you're bad at baking. When you're baking gluten-free, dairy-free, or managing other dietary restrictions, kitchen disasters are often just the result of using regular techniques with ingredients that work completely differently. Once you understand what's actually happening, those tender, fluffy muffins become totally achievable. In today's newsletter: Gluten-Free Muffin Mistakes: The four biggest errors that destroy your...
🍕 Why Do GF Pizzas Fail? Science Has the Scoop
9/8/25 Good morning. Let's jump to the bottom line: your gluten-free pizza failures aren't your fault. The problem runs deeper than recipes; it's about trying to replicate one of nature's most unique protein structures using completely different ingredients. But new scientific breakthroughs are finally changing the game. In today's newsletter: The Cardboard Crisis: Why every gluten-free pizza crust disappoints (and it's not your fault) Science Corner: What gluten actually does and why we...
🍪 Why your gluten-free cookies spread into pancakes
9/1/2025 Good morning. Ever wonder why your perfectly measured gluten-free cookie dough transforms into one giant pancake in the oven? You're not alone in this frustrating experience, and the solution isn't about following recipes more carefully, it's about understanding what happens when we remove gluten's invisible support system from our baking. In today's newsletter: Deep Dive: Why gluten-free cookies spread into pancakes and the simple fixes that actually work Science Corner:...
Why gluten-free dough needs to rest (and timing really matters)
8/25/2025 Good morning. Did you know that the secret to perfect gluten-free baking isn't all about the ingredients, it's about technique and the rise too! Most home bakers rush through gluten-free recipes and wonder why their expensive specialty flours produce gritty, disappointing results. The game-changer is understanding that gluten-free dough needs time to work its magic. In today's newsletter: The Patience Game: Why gluten-free dough requires resting time and how it transforms your...
🍫 Temper chocolate like a pro (the easy way)
8/18/2025 Good morning. Did you know that the difference between glossy, professional-looking chocolate and dull, streaky disappointments isn't expensive equipment or years of training? It's understanding which tempering method actually delivers consistent results. Whether you're making truffles for a special occasion or just want your chocolate treats to look as good as they taste, mastering the right technique makes all the difference. In today's newsletter: Tempering Methods Compared:...
✨ The secret to bakery-beautiful tops
8/11/25 Good morning. Ever wondered why bakery pastries have that perfect golden glow while yours come out looking pale? The secret is egg wash; we've discovered you can get those same gorgeous results in a few different ways. In today's newsletter: Egg-Free Alternatives: The best substitutes that deliver bakery-quality shine and color Application Techniques: When and how to apply these alternatives for perfect results every time Weekly Crossword Still wasting time (and flour) on swaps that...
Join the BakingSubs newsletter, the weekly newsletter for over 3,000+ gluten-free home bakers who want smarter substitutions, fewer flops, and more wins. Every week, you'll get practical tips, proven swaps, and bite-sized baking advice delivered in under 5 minutes straight to your inbox.