In a previous blog I professed my love of baking. I also admitted that I am limited in what I can bake, as I am always addressing my intake of sugar and white flour. I am gluten sensitive but can eat it periodically….. So,, I go back and forth working with white and gluten free flours.

When baking something for the first time, I usually use white flour. I want to see how the baked good should look and taste according to the recipe. I will then bake the same item using gluten free flour. Sometimes it works, and sometimes it does not! There are lots of recipes for gluten free goods on the Net. I will soon embark on using these…..

I am starting to work with breads instead of cakes; expanding my repertoire. I made a pretty good flatbread the other day! This is only my second time working with yeast! The chemistry is fascinating…. and fun!

The flatbread actually came out looking and tasting like flatbread! I used Trader Joe’s Bagel seasoning on it, which was pretty tasty!

Here it is!