Re: More Christmas baking

Dave Smith wrote:

On 2024-12-18 4:44 p.m., Graham wrote:

On 2024-12-18 1:47 p.m., Dave Smith wrote:

 

It's worth trying just to see how easy it can be to make something so good.

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I made some pastry the other day using GF flour. It was a different
brand to the usual one I bake with for my gluten-intolerant friends.
When baked, it was so fragile that the tartlets were difficult to pick
up without them immediately crumbling. I usually buy the S/M own brand
but thought that the Robin Hood brand would be better. Boy, was I wrong.
It was OK in cookies but there one uses a couple of eggs as binders. I used one egg yolk for the pastry but it clearly wasn't enough.

  I may have to try GF flour so I can bake something for my son who was recently diagnosed celiac.
 

Officer, have you ever had any genetic tests done? Some genes cause crippling or even deadly medical conditions, and you sure have a lot of that.