Culinary Chemist: Why I Switched to Measuring by Weight

As a gluten-free home cook/baker, I make substitutions all the time.  Sometimes I convert a recipe from “glutenicious” (this is a word I’ve coined to express “containing gluten”) to gluten-free, and sometimes I’m just trying to find another GF flour because of the gazillion different GF ingredients available, and the one called for in the recipe doesn’t happen to be one of the myriad I keep on hand in my pantry.