The second recipe I’ve tried from Flying Apron’s book turned out delicious. The scones were quite crumbly, but the muffins are a great texture with no falling apart problems. (Which is good for gift-giving.) While making both recipes, I had to substitute some of the flours so that might account for the crumbliness of the scones, and also the fact that while making the muffins the batter seemed way too liquid-y when it was time to fill the muffin tray, so I added more flour (1/4 cup) and they turned out great. My freezer is getting full! I’m going to have to try out one of the meals next…maybe the lentil soup which sounds awesome.
Published by kristenann
Gluten free, mainly vegetarian herbalist living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/. View all posts by kristenann