I’ve not been asked very often to bake cakes, mostly because I think I am really a terrible baker, which essentially just comes down to me being terrible at following precise measurements. I like to explore, create and bend the rules. Baking doesn’t allow for this. However, there are a few things I have been requested to bake, oatmeal raisin cookies, Christmas cake, and cranberry orange scones. I’ve now recreated two of these to be grain-free, I haven’t yet nailed the third. But these were perfected in traditional flour baking, and I knew them with precision and almost by heart. So when I decide to bake something grain-free it has to be perfect, otherwise, in my opinion it’s just not worth it!