Mamagourmand, Inc is committed to bringing readers well-tested recipes with dependable and consistent results. All the food and content on the site has been personally created and tested by Melissa Erdelac, without outsourcing to recipe developers or the use of artificial intelligence.
The copy, content, and photography to support recipes and articles has all been authored solely by Melissa Erdelac. The author is devoted to structuring content in a way to make recipes accessible to all levels, from novice gluten-free cooks and bakers to the more seasoned and advanced.
Melissa does this through the use of step-by-step process shots, explanation of ingredients, how they affect the chemistry of the recipe, and applicable substitutions, modifications, and additional recipe notes.
Recipe testing process
Once a baking recipe has been created with the ideal ingredient ratios, it is further tested to discover potentially more manageable ways of shaping dough, streamline the process, the best temperature to bake at, letting batters rest before baking, and more techniques to make a measurable difference in gluten-free baked goods.
Throughout this testing process Melissa uses her preferred gluten-free flour brand, Cup4Cup, because she finds it mimics the taste and texture of traditional wheat flour baked goods the best.
Unfortunately, there are a variety of GF flour blends on the market, all made of different starches, and they do not perform identically. If you prefer a different flour, the batter may have a different consistency or yield varying results.
Melissa personally answers every comment and question submitted and is dedicated to troubleshooting issues that may arise from using a different flour brand or variances in equipment.
Comments are responded to within 1 to 2 business days. If more immediate help is needed while making a recipe, please email Melissa at email@example.com for a potentially faster reply.