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I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm. My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurences. Enjoy.
My first attempt at gluten free baking went so-so. I tried to convert Lavender Blackberry Scones using the 40/60 ratio rule for brown flour to starch flour (gluten free flours have to be ‘mixed’). The first batch was waaaayyyyy too sticky. The second batch I added at least a 1/2 cup more of flour and it was still hard to manage and shape!
Anyways, I will still eat both batches. It’s been one week since I started this and it just recently hit me how I miss bread. Just simple bread and crusts.
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