Thursday, March 18, 2010

Yucky, Gluten-Free Chocolate Pumpkin Tofu Tarts

Don't try this at home or anywhere else.  Prebake...
Note the gluten-free crusts and the chocolate sauce under the pumpkin/silken tofu puree.

And here lies the finished product.
I haven't figured out how to bake gluten-free food.  The gluten-free flour mixes I've tried have a bitter taste and a strange, heavy texture.  I haven't been able to achieve the light, flaky, buttery pastry I get with wheat flour.

I've made gluten-free cookies, biscuits,  pie crusts, and wonton wrapper dough, and none of them turned out right.

Does anyone have any suggestions?  Until then I'll stick with wheat flour for baking.
Sigh... poor babies. :-)

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