So, last night I made the recipe that was on Martha Stewart’s website. I had to laugh because I actually had arrowroot starch in my cupboard! However, I don’t think this recipe is much better than the last one. In fact, I didn’t even take any pictures. They still had a gummy texture. I did think the baked brownies tasted much better than the batter! I think it’s the garbanzo/fava bean flour I’m not fond of. I think it leaves an ‘earthy’ aftertaste. The tops didn’t seem to separate from the body, so that’s an improvement. I think I’ll try it again, but with a different gluten-free flour mixture.
Category Archives: Baking
I made my first batch of Babycakes Brownie Bites the other day. I got it from an older posting of Food & Wine (September 2006).
I would have to say they were just OK. The tops had a nice, crunchy texture; but the insides were cakey, crumbly, and gummy. The tops kept separating from the rest of the brownie.
I never did figure that one out. I also forgot to spray the muffin pan with PAM, so they stuck a little. My 16-year-old daughter thought they were great – but she didn’t like the tops. I thought that was funny, because I thought the tops were the best part. Between the two of us we ate most of them. LOL!
I discovered there is another Babycakes Brownie Bites recipe floating around. It’s on Martha Stewart’s website. I’ll have to try that one next and see how it goes.
I got a wild idea one day to come up with a gluten-free brownie that would taste so fantastic people would suggest that I start a baking business. The reason I selected gluten-free is because my sister has a sensitivity to gluten. I figured that there probably was an untapped market out there for really good gluten-free baked goods.
Then I went one step further and decided to combine gluten-free with vegan. That was much more difficult that gluten-free. I haven’t given up on vegan yet; I just have to get more time to experiment.
I’ve never been much of a baker, but I thought it couldn’t be that hard. I’ve made my fair share of chocolate chip cookies and cakes from a mix. I have discovered that being a truly successful baker is much more difficult than I realized. This will definitely be a journey down a path that’s more treacherous than I imagined.
This is my first post on my newly created blog. I’ll be writing about my adventures with gluten-free and/or vegan baking. It will be a learning experience for me and hopefully you’ll learn something as we go down this trail together. I’m planning to take photos and post them as well. So enjoy the ride and follow along as I share my successes and failures. I have to warn you – blogging is also a new experience for me, so you can follow my successes and failures in that arena too!