Ah, the easy evil-gluten days...I remember them well. Sorta. *L!* And here, I have gravitated increasingly toward gluten-free baking mixes-- simply because there is so much measuring and combining of so many flours-- different blends work better for this or for that...and adding xantham gum and etc-- and then you end up with several pounds of flour that will go rancid if you don't freeze or refrigerate it. And nobody will use it because it takes a recipe book and careful measuring to get right. I have too many partial bags of weird flours taking up room and not getting used up. But that may be because of my crazy life.
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