An Ode to the Kitchen Scale
As a gluten-free home cook/baker, I make substitutions all the time. Sometimes I convert a recipe from “glutenicious” (this is a word I’ve coined to express “containing gluten”) to gluten-free, and sometimes I’m just trying to find another GF flour because of the gazillion different GF ingredients available, and the one called for in the recipe doesn’t happen to be one of the myriad I keep on hand in my pantry. Everyone who cooks gluten-free is bound to be confronted with this situation, and it is natural to want to (or need to) alter recipes no matter what your specific dietary restrictions may be. In that sense, I am a recipe developer. We all are.
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