Tuesday, March 10, 2009

Today We Bake

Bess had her final French class of the semester today, which means cupcakes. Which means....I have to bake something that she can eat. Vegan, gluten-free baking is not easy, in my experience (which is considerable) but we've found a brownie recipe which works pretty well in the Moosewood Restaurant Cooks at Home cookbook. We're experimenting with which flour blend works best, but it doesn't work if you use one that has baking soda included (like Bob's Red Mill) because baking soda + vinegar is the leavening agent. Today we used a locally blended mix called The Wheatless Baker that we get at our local health food store, but it isn't great for this application - too gritty.

We baked...


and celebrated with Monsieur Paul!

Bon appetit!

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