Here's a quick peek at my "process" for converting a recipe to gluten-free. Its a bit of mechanics, and a bit of art, as most usually go through several tweaks as I play around with flour blends, fat ratios and flour blends until I get the texture I'm after.
This particular recipe began life as a Rose Levy Berenbaum recipe (she is a baking genius! if you don't have her books, you should!). It has become the brown-sugar cake base that was used for THIS Persimmon Upside-Down cake.
I'll be talking at more length about my process in a longer blog post tomorrow 🙂
#blog ?
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Janice Mansfield is a personal chef who specializes in creating customized catering and baking for people with food sensitivities. A recipe developer and baker by day, by night, she enjoys delving into the history of classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.
Latest posts by Janice (see all)
- A Real Food Manifesto - June 27, 2015
- Strawberry Preserves, French style - June 16, 2015
- Gluten-free All Purpose Blends: Intro - June 7, 2015
Yum 🙂
Sound delicious