fish and chips, scones, doughnuts..... I did my best I really did but in between I did indulge with the usual horrible after effects all for the love of familiar tastes.
Now that I am home I have been extremely good and the stomach is not protesting as much. I still get flack from the family with the usual " whats the harm, just this one time eat the wheat/gluten" . They don't get it I guess.
|fresh out of the oven|
I made a gluten free mango upside down cake today.....yummmmm
I got the recipe here
Now only if mine could look like the cake in the website!
|pretty enough I guess|
|proof is in the eating!|
For today's cake I used my all purpose cake mixture which is below but I had to add in 1 1/2 teaspoons of baking powder to this cake recipe.
1 cup Sorghum flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup buckwheat flour
1tsp xantham gum
I mixed all these and put it in a jar to use when I want all purpose flour.
I have also substituted the 1/3 cup buckwheat for almond meal. (not flour but meal which is ground almonds) but remember almond meal is a nut so those with allergies cant use that, and it has more fat in it which will change the texture and density of the cake/muffin.
now to go eat that slice!