What signature techniques does Carolyn Scott use for gluten-free cooking?

Focus on naturally gluten-free whole foods first: veggies, legumes, gluten-free whole grains like quinoa, millet, rice, and corn, instead of relying heavily on packaged substitutes.

Use blends of flours (like rice, sorghum, oat, and starches) rather than a single flour to improve texture and structure in baked goods.

Build flavor with herbs, spices, and global cuisines so gluten-free meals feel exciting, not restrictive.

Keep recipes as inclusive as possible: I often develop dishes that are not only gluten-free, but also vegan and friendly to multiple special diets at once.