A good friend of mine is gluten intolerant and I continue to make cakes that have gluten in them, so to make up for constantly making food she can’t eat, I made her a cake she can.
I don’t think I could do it, not eat gluten I mean, I love my bread and cakes to much. I know there are all these special products and flours you can buy these days but imagine going to the local bakery and not being able to buy a loaf of bread or a cake. Thats my kind of nightmare.
I am going to try to experiment with different flours as the flour I used tasted like it had to much soda in it, Ally said she couldn’t taste it, so I think you must just get use to the taste. If anyone out there knows if it was the flour I used or just the way it is with all gluten flours I would love to know. Also can you recommend a good Gluten free flour to use?