There are many things I don't know/understand about using gluten free flours...I used a mixture of spelt (I know it's not GF) & gluten free flour (both Bob's Red Mill Brand) for the macaroon muffins and they looked beautiful and puffy when they came out of the oven. I figured I would wait to photograph them since I hate it when my lens gets all steamy and I came back to these :(
|All cracked and caved in :(|
|Photo from http://seitanismymotor.com/|
They still tasted amazing, I will be making these again, next time I will follow the recipe exactly and I will stick with one or the other; Gluten Free or Regular Baking...I am guessing the caving of my muffins had everything to do with the gluten free flour. Good thing my guinea pigs aren't picky ;) I'm not even sure why I have gluten free flour in the house...I think I may have been trying something out for my Mom because she has a wheat sensitivity and I always associate wheat with gluten. I think Iw ould like to try more gluten free baking but I need some solid recipes, I hate throwing things out. So if anyone knows a good blog or cookbook and could point me in the right direction, I would be ever so grateful.