Troubleshoot your way to gluten-free bakes that actually taste good!
I use these tips and tricks myself to fix cakes that refuse to rise and to turn crumbly disasters into perfectly moist bakes.
Here's what you'll get from this FREE guide..
- Know exactly what to check when your gluten-free bake doesn’t go to plan.
- Spot common mistakes before they ruin your recipe.
- Understand how to fix dry, gritty, gummy, or crumbly textures with simple adjustments.
- Bake with more confidence—even if you still feel new to gluten-free flours.
- Start seeing consistent, tasty results without needing to “trial and error” your way there.
- Finally feel in control in the kitchen, instead of second-guessing every step.
Get ready to click if you're a gluten-free baker who wants to finally understand what’s going wrong (and fix it)
This was made for gluten-free bakers who are tired of disappointing results and want real, clear answers. Whether you’re newly gluten-free or have been baking this way for years, this guide helps you troubleshoot and bake smarter.
If you’re looking for one perfect cookie recipe and nothing more—this might not be for you.
Hey, I'm Georgina
I’m a gluten-free baker and I have been developing recipes and sharing them on my blog, From the Larder since 2013.
These days, I’m passionate about helping those with gluten sensitivities continue to enjoy their favourite baked goods, with custom gluten-free flour blends. But the truth is, I haven’t always been a gluten-free baker. In fact, I used to have my own regular cake business selling my gorgeous creations at local farmers’ markets but then my gluten sensitivities made my job impossible to thrive in. The transition of my cake business into one that only sold gluten-free cakes was a steep learning curve.
So I get it!
I know what it’s like to be a seasoned baker but then feel you are starting all over again from scratch the second you pick up that bag of gluten-free flour. I know what it’s like to weep tears of frustration as you chuck another failed bake into the bin.
I use these exact methods in this Troubleshooting Guide in my own kitchen—like adding extra whisked egg whites to help cakes rise, or using protein-rich ingredients to hold a crumbly bake together. These fixes have saved me (and my cakes) more times than I can count.
Are you ready for better bakes and fewer flops?