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.
✨ 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...
⚖️ The measuring mistake that ruins everything
8/4/25 Good morning. Did you know that the difference between baking success and failure can come down to how you measure your flour? Professional bakers achieve consistent results by weighing ingredients instead of using measuring cups, which becomes critical when baking with gluten-free, dairy-free, or other alternative ingredients. In today's newsletter: Measurement Matters: Why cup measurements can sabotage your gluten-free and alternative flour baking Professional Techniques: Simple...
🎂 The secret to perfectly even cake layers
7/28/2025 Good morning. Ever pull your cake layers out of the oven only to discover one side is noticeably higher than the other? Lopsided cake layers aren't a sign of baking failure; they're a common technical issue that happens to experienced bakers, too! Whether you're working with gluten-free flours, vegan substitutes, or traditional ingredients, understanding what causes uneven layers is the key to fixing them for good. In today's newsletter: Fixing Lopsided Layers: Understanding the...
☀️ Heat-proof frosting for outdoor parties
7/21/25 Good morning. Did you know that summer heat doesn't have to mean melted, sliding frosting disasters? Even when you're baking for special diets, there are proven techniques that keep your creations looking perfect no matter how high the temperature climbs! Whether you're navigating gluten-free, dairy-free, vegan, or egg-free restrictions, we've cracked the code on heat-stable frostings. In today's newsletter: Heat Stable Frosting Solutions: The surprising winners that stay put when...
🍌 Fix Gummy Banana Bread Forever
7/14/25 Good morning. Did you know that gummy banana bread isn't just a beginner's mistake? Even experienced bakers dealing with dietary restrictions face this frustrating issue more often than they'd like to admit. Whether you're navigating gluten-free flours, egg substitutes, or just trying to perfect that classic loaf, we're diving deep into the science behind why it happens and how to fix it for good. In today's newsletter: Gummy Banana Bread Mystery: Why your loaves turn out sticky in...
🌋 How to Tame those muffin volcanoes
7/7/25 Good morning. Have you ever pulled muffins from the oven only to find they look like tiny volcanoes? Those dramatic pointy peaks might seem impressive, but they're actually a sign that something went wrong. Whether you're baking with gluten-free flour, dairy-free alternatives, or regular ingredients, we've got the secrets to achieving those beautiful, bakery-style tops that taste amazing. In today's newsletter: Why You Get Volcano-like Muffin Tops: Understanding how the issue happens...
🍪 The cookie spreading crisis (solved)
6/30/25 Good morning. Did you know that the difference between perfect cookies and flat ones often comes down to just a few simple techniques? Even when you're baking with gluten-free flour, egg substitutes, or dairy-free alternatives, you can still achieve those beautifully shaped cookies you're craving! Whether you're navigating food allergies or making inclusive treats for your family, we've got the science-backed solutions you need. In today's newsletter: Preventing Cookie Spread:...
🌙 Why waiting makes better baking
6/23/25 Good morning. Today, we're going to give you the bottom line up front: Overnight fermentation is a game-changer for home bakers dealing with dietary restrictions. This simple technique transforms texture, boosts flavor, and makes baked goods more digestible—especially crucial for gluten-free, egg-free, dairy-free, and vegan baking where we need every advantage we can get. In today's newsletter: Why waiting makes better baking: Understanding how being patient and waiting plays a...
The expensive mistake every new gluten-free baker makes
6/16/25 Good morning. We need to talk about something that’s been bothering us for a while now. Too often, we hear from home bakers who’ve just started their gluten-free journey, and they’re all making the same heartbreaking mistake. They’re spending their hard-earned money on premium flour blends that promise perfect results but deliver spectacular failures instead.In today's newsletter: The expensive mistake every gluten-free baker makes: Learning that premium flour blends aren't all they...
Why your gluten-free bread is dense (hint: it's not the flour)
6/9/25 Good morning. Did you know that you don't have to sacrifice great texture when it comes to gluten-free baking? Your flour blend is probably working harder than you think—it's often technique, not ingredients, that makes the difference between dense disappointment and bakery-worthy results. Whether you're troubleshooting stubborn recipes or just tired of throwing money at "premium" flour blends, the solution might be simpler than you expect. In today's newsletter: Where Gluten Free...
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.