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.
Sometimes you just need to take a day off and eat out. Over my Spring Break, my husband and I spent a day out together and stopped at one of our favorite go-to restaurants for lunch: Five Guys.
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.