The original recipe for this week actually called for upside-down baby cakes made with rhubarb. Since we had neither baby cake pans nor rhubarb, we decided to change things up a bit. Upside-down cakes are extremely versatile, allowing for easy substitutions, and are among our favorite cakes for this very reason. The other issue we ran into, looking at the original recipe, was the fact that it called for bourbon, not something we are particularly fond of. Continue reading
Better late than never. We didn’t have enough time to make this bread and develop it like we usually do with a new and unfamiliar recipe. As a result, this is a work in progress. The only alterations we made to the original recipe, were the addition of one egg and the gluten free flour substitutions. We also cut the recipe in half, making only one loaf. Honestly, while the taste was great, we would have liked to see this bread rise much higher and have a lighter consistency. However, we liked the recipe enough to give it a couple more tries, using a different combination of gluten free flours. Continue reading
Who would have thought a cookie recipe could turn out to be such a challenge? If you bake with gluten, cookies are one of the easiest recipes to make. Even when baking gluten free, classic drop cookies, like chocolate chip, are fairly simple to create. A basic combination of flour, butter, sugar and eggs. In other words, not particularly difficult. When baking in general, the ratios of liquid to flour, and the proportions of butter and eggs are usually what determines the success of a recipe. This becomes even more important when creating a gluten free recipe. As a rule, most gluten free flours are not able to absorb high amounts of fat in the same way that gluten flours can. Continue reading
gfcelebration 