Feb 05 2013
I’ve been trying my hand at lots of gluten free baked goods using regular recipes with a gluten free flour mix. Many have been very successful. Today, I made a chou paste – using a very traditional ratio (I actually halved the usual recipe – so I used 1/2 stick butter, 1/2 cup water, 1/2 cup gf flour mix and 3 eggs) . It needed slightly more egg than I thought it would – a full 3 large eggs, versus 2 1/2 that I think I would have used if using regular flour). 400 degrees for 23 minutes or so. Delicious.
J is soooo happy.