From my new cookbook.
Michael McCamley's Gluten free Baking.
They were not that flavorful. Super moist, dense, and dark. Not like the photo.
The recipe called for food grade glycerin. The internet said I could use corn syrup, because I did not want to go get glycerin for this one occasion. It did keep them moist, until the went moldy.
Overall, I was not too impressed, and the recipe was more work then a GF cake mix, and not any better.
I think this is strike two, McCamley. One more before this book gets put in a box.
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