i have to avoid gluten, but these flavors sound so wonderful i really want to try converting this recipe. Would this reverse mixing method - flour & fat, then liquid, then eggs - work OK with GF whole grains & starches? Should i let the batter rest like i usually do? I'd add a bit of xanthan gum of course. Extra leavening? Any other adjustments you'd recommend? Thanks so much!
January 20, 2015 at 3:02pm