The key to every good and tasty gluten free baking formula is, of course, the flour. It will determine texture, density, nutrient content and over all flavor. With all of this in mind and so many gluten free flour options to choose from, it can be difficult to decide which is the best mix to play with. I hope this post helps take some of the guess work out of that sometimes confusing, time sucking, and let’s admit, infuriating stand still in the baking isle. Y’all know whatView full post »
Banana bread was one of the first things I ever learned to bake before going gluten free. It made me feel all Betty Crocker like, with my apron on, flour all over the place, the kitchen smelling like a bakery, and the kids…not to mention friends that dropped by- were always happy. I love feeding people. Especially when it makes them smile. You know what I mean?
Anyway, as you all know, removing gluten from baking changes things. And I’ve tried many ‘gluten free andView full post »
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