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Gluten-Free Baking FAQs

Q: Why are my baked goods over-browning? A: If the oven isn’t running too hot, the ingredients may be the culprit. Because most gluten-free flours have more protein than all-purpose flour, they can brown more quickly. Similarly, some sweeteners, such as agave nectar, tend to hasten browning. If this happens, tent the item with aluminum foil near the end of baking […]

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