Thanks to a recent online discussion about gluten-free baking, a couple of flour blend recipes came to my attention, and I agreed to try them both and report on my results. Originally, I was only going to try one gluten-free flour blend, but it called for sorghum flour and I didn’t have any.
I know Mardi Gras is over, and it’s not really something I celebrate anyway, but Tuesday I found a recipe online for a gluten-free king cake and decided on a whim to bake it. Of course, I did have to make a few substitutions and slight changes, but I think it came out just fine.
The other day I went to the Library, and I found a new gluten-free cookbook: Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World’s Premier Culinary College. These recipes are unlike any other gluten-free cookbooks I have in that they use different flour blends, which I’m supposed to mix ahead of time and keep on hand.