As my nephew is gluten intolerant, I have decided to experiment with some gluten-free baking. The main issue with gluten-free baking is gluten free flour is just that much more difficult to work with as gluten is what is needed to get the dough to come together and for the finished baked goods to look springy.
This first attempt was not that successful, a bit too crumbly, hence the request from the Husband to drizzle chocolate on top to make them more palatable.
However, I tend to try out more recipes as it is good to try out new things and hopefully at some point, my nephew will get some yummy treats, so I will keep you posted about progress!
