Jane Baker
Test Kitchen Director & GF Specialist
The Mission
"With over a decade of hands-on experience formulating gluten-free desserts, Jane Baker has dedicated her career to mastering the complex science of alternative flours. After seeing too many people settle for dry, crumbly alternatives, she began specializing in texture optimization and hydration stabilization to reverse-engineer classic desserts without the wheat. Her mission is simple: to help you create gluten-free desserts that taste exactly like 'real' desserts, bridging the gap between strict dietary requirements and premium, bakery-quality results."
Expertise
- Gluten-free baking science
- Texture optimization
- Hydration stabilization
- Ingredient substitutions
- Moisture retention techniques
Experience
Started professional GF recipe development
Specialized in texture optimization science
Founded the Gluten-Free Desserts Lab
Published over 500+ lab-verified recipes
Testing Philosophy
Every recipe published here undergoes a strict, multi-stage testing methodology. By carefully balancing hydration ratios, isolating the behaviors of specific binders (like xanthan gum), and drawing upon foundations recognized by dietary health advocates, we ensure absolute consistency. We don't guess—we test until the crumb is perfect.