Luanne

March 15, 2010 at 8:17am

What about a gluten-free version? We haven't developed one for this recipe. You'll have to experiment but try using our gluten free baking blend plus a scant ½ teaspoon of xanthan gum per cup of GF flour. Xanthan gum is the “glue” that steps in for gluten, holding baked goods together. Use a mixer to thoroughly beat the dough, which adds air to the batter, producing a lighter-textured baked good. Let us know how it comes out. Molly @ KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.