Jessica Licheri: Common Mistakes in Specialty Baking and How to Avoid Them

 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 straightforward, but baking is a chemical process. According to Jessica Licheri, "You have to understand how each ingredient behaves under heat and when mixed."

Avoidance Tip:

Study how your substitute reacts differently than the original. Use trusted recipes tailored for your specific dietary needs. Jessica recommends starting with tested formulas before trying custom modifications.

2. Skipping Ingredient Weighing

Measuring by volume (cups and tablespoons) may work in general baking, but Jessica emphasizes that weighing ingredients is critical in specialty baking. Gluten-free flours and alternative sweeteners vary significantly in weight and moisture content.

Avoidance Tip:

Invest in a digital kitchen scale. She insists on weighing every dry ingredient to ensure consistency. This small step eliminates guesswork and reduces the chances of ending up with dense or crumbly results.

3. Not Letting the Batter Rest

A lesser-known but impactful mistake is baking immediately after mixing. Jessica notes that alternative flours like rice or coconut flour need time to absorb liquid, especially in gluten-free recipes. Skipping this step often leads to gritty or undercooked textures.

Avoidance Tip:

Let your batter rest for at least 20–30 minutes before baking. This gives the flour time to hydrate and results in a smoother texture.

4. Overmixing the Dough

Many beginner bakers fall into the trap of overmixing in an attempt to make their dough smoother. However, Jessica warns that this can cause specialty doughs to become gummy or tough, especially when using gluten-free flour blends.

Avoidance Tip:

Mix until just combined. Use slow speeds and avoid the temptation to beat air into your mixture. Jessica suggests gentle folding for best results, especially when incorporating ingredients like nut flours or starches.

5. Ignoring Oven Calibration

She often reminds bakers that “your oven lies.” Many home ovens aren’t accurately calibrated, which leads to under- or over-baking—especially problematic in recipes that are already delicate due to alternative ingredients.

Avoidance Tip:

Use an oven thermometer to check the actual temperature. Make sure your oven is preheated fully and avoid opening the door repeatedly while baking, as that can cause specialty cakes to collapse.

6. Using the Wrong Pans

Specialty baking requires more than just the right recipe. Jessica stresses the importance of pan selection. Dark pans cook faster and may burn delicate ingredients, while glass pans retain heat differently.

Avoidance Tip:

Use light-colored, non-stick pans for even heat distribution. Jessica also recommends lining pans with parchment paper to prevent sticking, especially for recipes that use alternative sweeteners or no eggs.

7. Skipping the Binding Agents

Gluten acts as a binding agent in traditional baking. Without it, your specialty creations may fall apart unless compensated for. She frequently sees newcomers forget to include proper binders.

Avoidance Tip:

Use xanthan gum, psyllium husk, flaxseed meal, or chia seeds as natural binders. Jessica typically recommends 1 teaspoon of xanthan gum per cup of gluten-free flour.

8. Assuming One-Size-Fits-All Flour Blends Work

Just because a flour blend is labeled “gluten-free” doesn’t mean it works in every recipe. She points out that some blends are better for cookies, others for bread, and still others for cakes.

Avoidance Tip:

Understand the ratio of starches to proteins in your flour blend. Jessica encourages testing blends in small batches and reading reviews before fully committing to a new product.

9. Neglecting Flavor Enhancement

Jessica Licheri has found that many gluten-free and specialty baked goods can taste bland if flavors aren’t enhanced thoughtfully. Removing ingredients like butter, milk, or wheat can strip natural depth.

Avoidance Tip:

Add vanilla extract, citrus zest, cinnamon, or nutmeg to enhance taste. Jessica recommends using brown butter (if allowed) or nut-based milks for extra richness in flavor.

10. Not Keeping Notes

Baking is a learning process, especially with specialty ingredients. Jessica notes that a major reason bakers repeat mistakes is that they don’t document what went wrong (or right) the first time.

Avoidance Tip:

Keep a baking journal. Track your substitutions, cooking times, temperatures, and textures. Jessica encourages writing down even the small changes to help you perfect each recipe over time.

Jessica Licheri’s Final Advice: Progress Over Perfection

According to Jessica Licheri, the heart of specialty baking is resilience and curiosity. Mistakes will happen that’s inevitable. But each error brings with it a chance to learn, evolve, and eventually master the craft.

“Don’t be discouraged by a flat loaf or a batch of cookies that didn’t hold their shape,” Jessica says. “Celebrate the attempt and build from it. Baking is both a science and an expression of care.”

Conclusion:

Specialty baking is a rewarding challenge that opens the door to creativity, inclusivity, and innovation. Whether you’re baking for health reasons, dietary preferences, or personal curiosity, avoiding these common mistakes can make your experience smoother and more successful.

Thanks to the experience and wisdom of bakers like Jessica Licheri, home cooks now have a clear path to creating delightful, consistent, and beautiful baked goods no gluten, dairy, or fear required. So grab your apron, stock your pantry with the right tools, and let Jessica’s guidance help you bake with confidence and purpose.