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.
🍕 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...
⚖️ 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...
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.