Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 Hey all. I'm new at this gluten-free thing. I have been vegan for years and am also trying to use less sugar.. I just made some chocolate chip muffins and used a combination of potato flour and millet flour and agave for the sweetner. They didn't rise at all (I added extra baking powder with the flour) and the tops and bottoms were burned. The recipe called for 30 minutes and i read that wheat free flours take even longer. It was just barely 30 minutes yet they were burned. The middles were tasty but a little undercooked. Any ideas? I am deterimned to get this down as i can't afford to special order gluten free products and i'm a baker at heart..i also can't afford to keep eating gluten..Any ideas would be extremely appreciated. Thank you. Sheelah Quote Link to comment Share on other sites More sharing options...
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