Hi,
My wife has an allergy to gluten and we do have a couple of specialized cookbooks, but I wondered if there's anyone else on the forum with firsthand experience in making cakes, pies, cookies and other desserts with gluten-free flour.
The ultimate goal is to make desserts that don't *taste* as though they were made without wheat flour.
I suppose that a major factor is the type of flour you use. We live in France, so I doubt that we can find the exact same ingredients.
However, any hints (do's and don'ts) would be much appreciated.
For instance, I might suprise my wife half to death by making her a gluten free cake. This would win me an unthinkable amount of Brownie points .
My wife became allergic after the birth of our second child. This was a cruel blow because she is a gourmet/gourmand, and especially likes desserts. So, it would be great if anyone with the same problem could share their experience.
Best regards,
Alex R.
My wife has an allergy to gluten and we do have a couple of specialized cookbooks, but I wondered if there's anyone else on the forum with firsthand experience in making cakes, pies, cookies and other desserts with gluten-free flour.
The ultimate goal is to make desserts that don't *taste* as though they were made without wheat flour.
I suppose that a major factor is the type of flour you use. We live in France, so I doubt that we can find the exact same ingredients.
However, any hints (do's and don'ts) would be much appreciated.
For instance, I might suprise my wife half to death by making her a gluten free cake. This would win me an unthinkable amount of Brownie points .
My wife became allergic after the birth of our second child. This was a cruel blow because she is a gourmet/gourmand, and especially likes desserts. So, it would be great if anyone with the same problem could share their experience.
Best regards,
Alex R.