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I'm having mixed success with gluten-free baking (though so far, I'm having no trouble in general staying gluten-free). Scones and biscuits have been mediocre at best, and I've had some fair cookies. I haven't even TRIED yeast bread yet. But I think I've just about conquered the loaf cake.
This evening I decided to make a chocolate one, more or less based on the GF pound cake recipe I've been testing. It's fairly dense (but by no means a Tempur-Pedic mattress like the last one), fairly moist, sturdy enough to slice without falling apart, and it's good and chocolatey with no need for frosting.
( It's a simple cake. )
This evening I decided to make a chocolate one, more or less based on the GF pound cake recipe I've been testing. It's fairly dense (but by no means a Tempur-Pedic mattress like the last one), fairly moist, sturdy enough to slice without falling apart, and it's good and chocolatey with no need for frosting.
( It's a simple cake. )
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