Nikki
Homebaker
Hey all! I’m Nikki, a Molecular Geneticist with a passion for baking. On the insistence of my lab mates, I’ve decided to document my baking adventures. I’m not the most skilled, nor have my treats been made with fancy equipment (ok some fancy ones I found at Goodwill), but you can learn along with me!
I’m currently living gluten free, which has been a relief and a baking struggle. I have IBS, and to alleviate symptoms, the doctor recommended following the FODMAPS diet. Pretty much all of my recipes will be at least wheat free and lactose free, for the time being.
Since I’m new to GF baking, I’ve been using Bob Redmill’s 1 to 1 baking flour. It’s worked really well for me so far, if anyone has come across a mix/blend they swear by let me know!
Baking is a lot like my work: you have to be rigorous in your research, judicious in making modifications to suit your needs, and of course have lots of documentation. Baking, however, allows me to actually taste the fruits of my research—literally!
