Wednesday, June 1, 2011

"Gluten-Free: Flavor-Free No More" NYTimes Article

Thanks to my sister, Alyssa, and my friend, Allison, for passing this article in today's New York Times along.  The article has some good baking advice, particularly that one baker's thought that the ideal gluten free mix consists of 70% grain and/or nut flours and 30% starches.

The article also includes recipes for Gluten-Free Flour Blend, Gluten-Free Apricot-Walnut Muffins, Gluten-Free Cinnamon Sugar Cake Doughnuts, Gluten-Free Pizza, Gluten-Free Banana Cream Pie, and Gluten-Free Chocolate-Glazed Almond Layer Cake with Cherries.  

I particularly loved the shout out to Babycakes, although the article neglects to mention that Babycakes also has a location in Downtown Disney in Orlando.

Do you love it or do you love it?
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"Gluten-Free: Flavor-Free No More"

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