I made g-free banana bread today. It has the same odd springy texture that the muffins have. But the flavor is just right. I can't figure out what causes that notable gluten-free texture in baked goods. But I did find one good point about the texture...it leaves no crumb at all. I gave a slice to little Lila today and it was such a neat, clean snack...I didn't have to clean up crumbs off the floor or table or her clothes. That is pretty big with me--I like neat food for kids!
I made Chicken Cacciatore from my cookbook, What We Cook. I used a gluten-free flour to coat the chicken before browning, and I served it over quiona fettuccine. It is nice that I can easily adapt a favorite recipe.
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