A few weeks ago, I mentioned that you can try new flours by playing with baking mixes and today I want to give you a prime example of that. I used a simple boxed cake mix and a few tweaks to make an easy-but-fabulous cake for my mother-in-law’s birthday.
Going gluten free can sometimes mean giving up some of your favorite foods. But in a lot of cases that’s not actually true. You just have to learn to make them yourself! Which is why I’m here to tell you that if you’re a big fan of onion rings, blooming onions, and the like, I have a recipe for you to try.
Baking is difficult even without dietary restrictions, so I’d like to spend a bit of time helping you understand different flour blends and why they work (or don’t) for baking gluten-free. I’m going to answer some questions, fill in some blanks, and even science at you for a bit.
Welcome to my kitchen!
While trying to come up with what my first featured post should be, I remembered an old recipe I once tried very unsuccessfully when my husband and I were still dating. For some reason, baking potatoes has always been difficult for me. So when my long-time friend, M, wanted to spend a Friday night with us and play board games, I went for party food and challenged myself to try again.