Tips

• Pareve or Parve on a label means the item is totally dairy-free.
• Wheat-free does not necessarily mean gluten-free.
• Allergen labeling is much better these days but always read the ingredient list to be sure.  (Who knew Twizzlers licorice had gluten?!)
• Spoon flours lightly into measuring cups.  Don’t pack them or it will throw off your recipe.
• When trying to alter your own recipes, try a straight one-for-one substitution first.  It usually works.  
• If your baked goods aren’t rising enough, try lowering the oven temperature to give them more time to rise.  You can also try adding a little more baking soda or baking powder.
• Baking soda and baking powder only keep for about 6 months.  After that, you won’t get as much rise in your baked goods.
• All ingredients should be room temperature.  I often use eggs and milk right out of the refrigerator and it’s usually fine, but if you have a problem try leaving them out for a while before starting your recipe.
• You can make dairy-free “buttermilk” by adding a tablespoon of lemon juice or vinegar to dairy-free milk and letting it sit for a few minutes.
• Most cookie recipes will hold together better if you chill the dough before portioning them onto the pans, and also chill the pans at least 10 minutes before baking.
• Most gluten-free products freeze well.  I’ve read over and over that gluten-free baked goods don’t refrigerate well but I have never had a problem with that.  A few seconds in the microwave freshens them right up.
• Frozen gluten-free breads are best toasted no matter what they say.