I've talked about Easy Gluten-Free Baking by Elizabeth Barbone here and here, and this is the cookbook I'm using for my experiments.
Last week I made some chedder corn muffins. They were supposed to have some jalepeno, but I didn't have any, and LMS wouldn't eat them if I'd included them.
The taste and texture were good. A tiny bit dry, but probably because I tend to err on the side of too much baking time rather than too little. I can't stand undercooked baked goods. Next time I'll take them out a few minutes sooner.
I froze the ones we didn't eat the first day, and we've been having them with an egg or two for breakfast- yummy!
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