||[Feb. 5th, 2010|04:36 pm]
Is it unreasonable of me to be annoyed at the many gluten-free recipes that basically substitute a commercially bought 'gluten-free' flour for regular flour, with no other changes? I can bloody figure that one out for myself thanks. I prefer making things from scratch, and that includes using or combining various things like potato and rice flours in place of the regular variety.
Before someone asks, was looking up gluten-free pizza bases so I can make some for tonight. Found a recipe that seems worth trying, happy to have any recommendations for others though.