After a brief break from baking in general, we are back once again on a Tuesday, baking along with our fellow doriestas. This week we were given two options, either a Fig Crostata, or Johnny Cake Cobbler. The selection was easy, since we had just purchased the most amazing, locally grown fresh peaches at Whole Foods. The recipe actually calls for sliced nectarines and purple plums, but peaches are in season and were an easy substitution.  For those of you that are unfamiliar with our TWD baking experiments, there is usually a weekly host who supplies the actual recipe from  the book Baking with Julia. Lacking a host for this week’s recipe, we will break with tradition and supply our own gluten free version. Continue reading →