Sunday, October 28, 2012

THE BAKING LAB

 
Ever since that pallet of GFP flour mix arrived a few weeks ago, Victoria has been tearing it up in her kitchen.
There's not a week where she is not trying to improve on, or create a new gluten free recipe for the good people at Nourish, Beau Monde, Big Star and Kneaded.
 
It gets pretty intense let me tell you.  Being a perfectionist makes gluten free baking even more challenging than it already is.  We leave the doors closed so the efforts don`t get interrupted by asking some stupid questions...
Besides a true passion for gluten free baking, Victoria uses some of the better ingredients available which does make a huge difference as well.
When the recipe is FINALLY up to GFP standard, things calm down and both Isabella and myself are the ultimate beneficiaries of all those efforts. 
 
Chocolate Pound Cake, Lemon Biscotti, fluffy Gingerbread squares with vanilla icing (my new favorite), Maple Donuts, Apple Tarts and everything else.  If you like cake, you should move in with us. Help us eat those montains of cakes.
 
 
LE LAB
 
 
GINGERBREAD SLICES

 TASTES LIKE FLUFFY GINGERBREAD
 
CHOCOLATE AND LEMON BISCOTTI
 


 APPLE CAKE

 CORN BREAD, SERVED WARM

POUND CAKE





PLENTY OF FLOUR TO EXPERIMENT WITH
 
 
EXCELLENT VANILLA
 
CALLEBAUT
 
 


5 comments:

santa said...

I so love your posts. The bake goods look delicious. How much weight have you gained? Thanks for the great pictures.

H.Peter said...

when was it last time you saw me.....

Kassandra said...

mouth is watering....your home must smell wonderful!!! And the pics are great!!!

My House, My Garden said...

Where is the flour from? Everything looks yummy!!!

H.Peter said...

The flour is from GF PATISSERIE.

www.gfpatisserie.com