Apr 16, 2014


Today I experimented with gluten-free baking, using coconut flour.  I'm not having trouble with gluten but I'd like to be able to share my baking with all my friends and using different flours adds nutritional value.

  Both recipes were a success, the coconut flour baking a golden brown and, while the texture certainly is different from wheat flour (more dense), the taste was excellent!  Here are the Coconut Pecan Yum-Yums and the Blueberry Almond Muffins.  If you want the recipes, e-mail me; both are from the book "The Coconut Flour Gourmet" by Bruce and Leslie Fife.

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