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Happy New Year's, List -

Have any of the dedicated bakers on the list tried King Arthur gluten- free
flours? What do you think of the results for cookies, pastry & pancakes?
Point of comparison: I have yet to sample a gluten-free bread/pastry/cake
that tastes like the wheat-based original, but the baguettes from Everybody
Eats in Brooklyn are pretty good -- texture is too cottony and not yeasty
enough, though. Toasting helps.

Also, cruising around in the gluten-free section on the King Arthur site, I
came across marzipan paste. This might be of interest to the list member
who's looking for gluten-free marzipan.

best regards,

Mary B.
NYC





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