Chocolate-banana bundt cake. From the Cuilinary Institute of America's Gluten-Free Baking book.
It actually worked.
Baking has been the hardest thing about dropping the wheat. Ina Garen's "Outrageous Brownies" were the first thing I ever tried just using some Bob's Red Mill GF Baking Flour mix... and that was not a surprise since that recipe relies on the eggs and chocolate and butter to hold it all together.
There was then the Christmas cookie disaster.
Failed creme puffs (burned on the bottom and raw in the center).
Corn muffins that looked fab on top, and were black on the bottom.
I think my problems may have been silicone pans and my silpat... just get too hot and not good in gluten-free baking.
This time... I used the bundt pan I have used for ONE other cake before, and while it was a bit dense (think banana bread) it was still tasty.
I made the cake for my 35th birthday. I have to get used to that... if I want cake on my birthday, I gotta make it myself. I'm fine with that.
Especially now that I found a recipe that I could actually make.
We'll see how the next scheduled attempt - soda bread - goes.
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