9 July 2017

in progress. A hat for my daughter...

...followed by morning tea. This morning I baked a gluten free pumpkin bread, using flaxseed as the egg replacer and maple syrup/rice syrup to replace the sugar. I have come to the conclusion that I prefer gluten free flour as it seems to provide a softer, less rubbery crumb to the texture of the cake.
This one was nearly demolished by the four of this household in the course of four hours. Which led me to the necessity of hiding it away! A greater compliment there never was.

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