Most disappeared too quickly to be photographed. :-) My boys loved baked goods... and they haven't even noticed that they are all wheat free...
Something about the weather...
Something about the weather (or at least the season) inspires me to bake. So far I have made 3 dozen pumpkin muffins, 1 dozen regular muffins, a rustic apple pie, and a pineapple upside down cake.
Most disappeared too quickly to be photographed. :-) My boys loved baked goods... and they haven't even noticed that they are all wheat free...
Most disappeared too quickly to be photographed. :-) My boys loved baked goods... and they haven't even noticed that they are all wheat free...
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3 comments:
Wow,
looks very normal to me. What kind of flour did you use to bake them?
Olga
Goodies sound delicious and look it. What type of flour did you use? Would you print out and mail me the recipes please for the muffins if I can use a sugar substitute?
A combination of mostly whole grain rice flour with some tapioca and potato starch flours.
One of the problems with sugar subs. is that they are not hydroscopic (like sugar is) so baked goods dry out faster... but you can always experiment.
I have been using recipes from Gluten-Free Baking Classics and I LOVE everything I have made from it. A great recipe book... you really can't tell the GF muffins from regular ones!
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