Gluten-Free Cooking (and Paris) Taught Me All I Need to Know About Baking for Passover
I learned everything I needed to know about Passover baking at pastry school in Paris. One day in class we baked classic almond financiers and a light bulb went off in my head. I thought that if I substituted potato starch for the small amount of flour in the recipe, I would have a Passover dessert. In another class, we made colorful macarons, a Passover recipe without any substitutions.
Apr 2, 2015