Stop Guessing Start Baking with Confidence
Grab my free 1-to-1 Flour Guide and get trusted answers about gluten-free flour — from someone who will actually guide you — so you can stop wasting money on recipes and advice you can't trust.
Learn How To Make Delicious Sweet And Savory Pies That Your Whole Family Will Love
Discover the Secret to Easy, Delicious Gluten-Free Pies
(Without Needing a Pantry Full of Specialty Ingredients!)
Get your FREE copy of my new One-Hour Video Class, "Mastering the Art of Gluten-Free Pies"!
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If you've searched the "best gluten-free flour" and come away more confused than when you started... you're not alone.
One recipe swears by one blend.
Another swears by the opposite.
Every Facebook post gets a dozen conflicting answers.
As so many gluten-free bakers have told me:
"There is so much conflicting information online."
"I don't know who to trust."
"I keep wasting ingredients."
Here's what I want you to know: you are not failing because you're a bad baker!
You're struggling because no one has guided you through the principles that make gluten-free baking work — and the flour aisle is where that confusion usually starts.
This free guide is where it ends. And here's the reassuring part — you don't need a different flour for every recipe. Most quality 1-to-1 blends work well. You just need to understand them well enough to trust your choice.
In "Mastering The Art Of Gluten-Free Pies"
you'll discover:
Inside the free guide, I'll walk you through:
"Mastering The Art Of Gluten-Free Pies"
- The truth about 1-to-1 blends: Why you don't need a different flour for every recipe (most quality blends work) — and how to find the one or two that are right for you
- "Flour DNA," explained: The 5 simple categories that tell you what each blend does best — from light and delicate to hearty, grain-free, or bakery-style breads — so you understand your choice instead of memorizing it
- My top picks: The blends I personally trust across the US, Canada, and the UK — plus dedicated bread-flour blends for yeast doughs and pastry — so you have a reliable place to start
- The #1 consistency principle: Why measuring by weight (my 130-grams-per-cup rule) makes any blend more reliable — the single biggest fix for inconsistent bakes
- Bonus: my reader discount codes: Use code CHEFALINA for 30% off at Better Batter and 10% off at Fit Flour — a little thank-you for being here
With these skills, you'll not only master the art of gluten-free pie-making but also enjoy a more relaxed and enjoyable baking experience.
Show Up Live and You’ll Also Get These BONUSES:
- A printable Recipe Conversion Guide to use on your own recipes.
- A chance to have your recipe converted live during the event.
- Entry into a live giveaway for one FREE month of my Baking Bootcamp.
- First access to a limited number of VIP Upgrade bundles, including my shipped BONUS Box (they always go fast)
Hi, I'm Chef Alina. I spent over 20 years as a professional pastry chef, owning bakeries and restaurants... before having to go gluten-free myself.
When I entered the gluten-free world, I discovered the real problem wasn't a lack of recipes - there are thousands of recipes.
But, how do you know if a recipe is good or what to do when something goes wrong? The real problem was confusion.
Today, I guide home bakers from confusion to confidence, so families can recreate the foods, traditions, and memories that matter most.
"I feel like I am finally starting to understand the why behind what I am doing, not just following recipes. My only regret is that I did not join sooner."— Christopher Dietl-Friedli
Hi, I'm Chef Alina. I spent over 20 years as a professional pastry chef, owning bakeries and restaurants... before having to go gluten-free myself.
When I entered the gluten-free world, I discovered the real problem wasn't a lack of recipes - there are thousands of recipes.
But, how do you know if a recipe is good or what to do when something goes wrong? The real problem was confusion.
Today, I guide home bakers from confusion to confidence, so families can recreate the foods, traditions, and memories that matter most.
"I feel like I am finally starting to understand the why behind what I am doing, not just following recipes. My only regret is that I did not join sooner." — Christopher Dietl-Friedli
