We all know the challenges of gluten free baking.
Baking is a science, but gluten free baking is more of an exact science. Things have to be exact and precise, and if they are not, disasters very well may happen.
I have made the above chocolate chip muffins several times. The first two times I made them they were wonderful. The texture and taste were perfect.
I wanted to post the recipe, but I decided to make them one more time to be sure they were just right before I posted it.
Well, as you can see from the above picture, they were not quite right the third time I made them. Obviously something went wrong and I have some more work to do before I share the recipe.
I am thinking it might the be oven temperature or the amount of time that I baked them, but it might also be something not quite right with the ingredients.
What I do know is that they tasted so good, even the ones with giant craters in the middle tasted just fine, the look of the muffin though is a whole different story. I am still working on that one.
So, if things are a little quiet here in my allergy section, it just means I am working, perfecting, and trying new gluten free things in the kitchen in order to get the recipes just right before sharing them with you.
And if anyone has ideas on the giant craters in my muffins, I would love to hear your thoughts.