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OK, they were a little crumbly and the tops/bottoms stuck to my cast iron pan, but they were moist and light and really good! And considering it was my first experiment with sourdough, my first with a gluten-free flour, and my first attempt at egg-free baking (and I substituted for every single ingredient in the recipe!) I thought I did pretty good<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> Just thought I'd share...
 

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Hey congrats! It can't be easy having food sensitivties that are so broad.<br><br>
Given you substituted for every ingredient, I think you get to name the new recipe. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 
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