Jessica Licheri

 Specialty baking whether gluten-free, dairy-free, or catering to any dietary restriction is as much a science as it is an art. And no one knows this better than Jessica Licheri , a seasoned expert in gluten-free and specialty baking. Through years of experimentation, trial, and triumph, Jessica has not only mastered the art of baking without traditional ingredients but also identified the common pitfalls that can sabotage even the most promising recipes. If you're venturing into the world of specialty baking, learning from Jessica Licheri’s insights can save you time, frustration, and wasted ingredients. Let’s take a closer look at some of the most frequent mistakes people make in specialty baking and more importantly, how to avoid them. 1. Ignoring Ingredient Substitution Science One of the first and most frequent mistakes in specialty baking is assuming that any substitute will do. Replacing wheat flour with almond flour or swapping cow’s milk for oat milk might seem straight...