Its been harder than you would imagine. Not because its hard to eat gluten free but because its hard to control cravings for bread and cake. This weeks experimentation has led to some succes in substitution and some failures. The gluten free corn bread mix from red mill was GROSS, but the gluten free brown rice bread was rather decent from trader joes. I do think though their recommendation on the back to toast for best taste is spot on, its rather like a brick but then after toasted it softens. I got it to make some gluten free stuffing, I’m looking forward to seeing how it turns out.
Gluten free banana spice muffins!
Mix 1 3/4 cup gluten free all purpose flour (I use Bob’s Red Mill, it says to add xanthum gum, I never have and everything has turned out fine so far) 1/3 cup brown sugar, 2 teaspoons baking powder, 1 tsp pumpkin pie spice, 1/4 tsp salt, then mix in 1/2 cup milk, 1 beaten egg, 1 mashed banana (very ripe) 1/4 cup oil. Mix gently, spoon into paper cups in cupcake pan, bake at 400 degrees till golden brown on top. NEVER undercook, the gluten free flour uses chickpea and fava bean flour so its nasty raw!