I tried another recipe from Martha's
Cookies book last night: magic blondies. From the picture and description, they promised to be dense, buttery blondies, in cupcake form. These were not. The flavor was good, but the consistency was more like a light, crumbly muffin; also slightly on the dry side.
I used the trusty brown rice flour, tapicoa starch, potato starch mixture, with a 1/2 tsp of xantham gum thrown it. While this combo works well for cookies, I wonder if I need to figure out a different formula for denser baked goods.
Pictures to come tonight.
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