One great thing about the cookbook is that Carol uses a single gluten-free flour mixture for the entire book. This way you don't need to be mixing and buying different flours. She uses a combination of sorghum flour, potato starch and tapioca flour.
For the first cake I baked I didn't have the sorghum flour so I used white rice flour instead. The second time around I used the sorghum flour and I have to say, the first cake tasted much more moist and delicious while the second cake tasted and had the texture of sponge cake. I'll have to test these out again sometime, but I think I prefer using white rice flour in my flour mixtures :-)
2 comments:
Hello, Katie! I randomly found your blog today while searching for fellow glute-free bloggers. I also LOVE this cookbook! I started the gluten-free journey last October and my sister got me the cookbook for my birthday shortly thereafter.
I have made the buttermilk pancakes from it multiple times to rave reviews :). I make them for breakfast frequently when we have out-of-town weekend guests come...they seem to please even people who are used to eating "normal" pancakes.
I look forward to looking through your blog and trying some of your delicious recipes. Your pictures are great, too :).
Thanks for sharing and have a wonderful day :)
p.s. I mix up big batches of Carol's flour blend and keep it in the freezer to keep on hand for various recipes. That works great, and is so convenient!
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