Over the years we have found that
when people first discover they are gluten intolerant they become concerned
about no longer being able to eat pasta, pizza, and (believe it or not) toaster
pastries. Then the reality of not being
able to eat cake, pie, bread, and other baked goods settles in. The market is getting better at creating
these items, but it is not the same as the homemade goods people have enjoyed throughout
their lives.
I
have tested many all-purpose gluten-free flours with very mixed results. Sometimes it is the taste and other times it
is the texture of the final product that creates problems. Recently I found Glutino Gluten Free Pantry
All Purpose Flour. I used it for a batch
of madeleines. While the batter had a
gritty texture (as have many other gluten-free flours, in my experience), once
the madeleines were baked the texture was gone.
There also was not an unusual aftertaste, which made a better tasting
baked good.
Glutino
Gluten Free Pantry All Purpose Flour can be found at Woodman’s and Whole Foods.
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