Welcome — I’m HealBaker.
If you’re here, you probably want the same thing I do:

Gluten-free baking that tastes and feels as close to wheat baking as possible —
but more blood-sugar friendly and genuinely better for long-term health.

This guide is your starting point. It’s where I gather the must-know principles, techniques, and troubleshooting logic behind gluten-free, sugar-free “healthy baking” — so you can stop guessing and start baking with confidence.

What “Bakes Like Wheat” Actually Means

When we say “bakes like wheat,” we’re not chasing perfection — we’re building the same experience:

  • A tender, structured crumb (not gummy, not sandy)
  • Balanced chew (not fragile or crumbly)
  • Good rise + stable shape (no collapse)
  • Clean sliceability for breads and cakes
  • Flavor and aroma that don’t scream “diet food”

In gluten-free baking, we don’t rely on gluten to build structure.
We build structure intentionally — with smart flour blending, hydration control, binders, and technique.

My Core Goal: Wheat-Like Results + Blood-Sugar-Friendly Choices

Most “healthy baking” content focuses on removing ingredients.
I focus on rebuilding the function of what we remove:

  • Removing gluten? → we replace structure and elasticity
  • Removing sugar? → we replace browning, moisture retention, tenderness, and flavor development
  • Reducing refined starch? → we protect texture while supporting steadier glucose response

This is especially important if you’re:

  • managing prediabetes / insulin resistance
  • prioritizing cardiometabolic health
  • avoiding big post-meal blood sugar spikes
  • still wanting desserts and bread that feel “real”

The Non-Negotiables: Knowledge & Techniques You Need

1) Flour Blending (Structure Starts Here)

A great gluten-free bake usually begins with a deliberate blend, not a single “all-purpose” flour.
I break it down into functional building blocks like:

  • Proteins (structure, richness, satiety)
  • Starches (lift, lightness, crispness)
  • Fibers (moisture control, softness, improved texture)
  • Binders (cohesion and elasticity)

Once you understand what each part does, you can fix problems quickly — or create your own formulas.

2) Hydration & Resting (The Hidden Key)

Gluten-free batters and doughs often look “too wet” compared to wheat doughs — and that’s normal.

Hydration affects:

  • crumb softness
  • gumminess vs tenderness
  • rise and stability
  • how well a bake stays fresh the next day

Resting (hydration time) is not optional in many GF recipes.
It allows fibers and binders to fully gel and stabilize the structure before baking.

3) Binders & Elasticity (Your Gluten Replacement Strategy)

No gluten means no natural stretch-and-hold network.
That’s why binders matter — but they’re also easy to overuse.

In this blog, I explain:

  • which binder works best for cookies vs cakes vs breads
  • how to avoid rubbery, gummy texture
  • how to build sliceable bread without “weird” chew

4) Sweeteners & Browning (Sugar-Free Baking That Doesn’t Taste Sugar-Free)

Sugar does much more than make things sweet. It helps with:

  • browning and aroma
  • moisture retention
  • tenderness
  • spread (cookies)
  • stability (cakes)

So if you remove sugar without understanding its function, texture problems are inevitable.

Here you’ll learn:

  • how to choose sweeteners strategically
  • how to bring back color, aroma, and tenderness without blood-sugar chaos

5) Troubleshooting Like a System (Not Guesswork)

My recipes and posts are built on a simple promise:

If you can describe the result, you can fix the cause.

Common issues I teach you to solve:

  • gummy / pasty crumb
  • collapse after rising
  • dry or crumbly texture
  • cookies that won’t spread (or spread too much)
  • breads that look done but feel wet inside

How to Use This Guide

If you’re new, start with the foundations — then move into troubleshooting.

Start Here (Foundations)

  • Flour blending: the building blocks
  • Hydration and resting
  • Binders: psyllium, xanthan, and more
  • Sugar-free function: browning, tenderness, moisture

Then Pick Your Path

  • Bread: rise, structure, sliceability
  • Cake/Muffin: tenderness, moisture, fine crumb
  • Cookies/Bars: spread control, crispness vs chew

What You’ll Get From Following Along

  • the ability to diagnose a failed bake (and fix it)
  • formulas you can adapt to different flours and dietary needs
  • techniques that make GF + sugar-free baking feel normal
  • recipes that aim for wheat-like comfort with smarter ingredients

Join the Journey

If you want gluten-free baking that’s not just “acceptable” but truly satisfying — you’re in the right place.

👉 Start with the foundation posts below, then come back anytime you hit a problem.
This page will keep growing as I publish more guides and troubleshooting posts.

Bookmark this page — it’s the hub.

Recommended Next Reads

(Add links here as you publish.)

  • The 4 Building Blocks of a Wheat-Like GF Blend