(no subject)

A dear friend of ours needs to cut gluten from her diet. This makes it hard for me to make treats for her at the moment, so I am experimenting with gluten-free flours. To make it even more challenging, she's also cutting out all nightshade plants, so using potato starch is out as well.

Yesterday, I tried using a buckwheat, rice, and soy flour mixture to make shortbread. What I got wasn't quite shortbread, but was still yummy, if a bit grainy. So not only do I need to work out how to balance protein content and flavor, but also fluid. Hmmm.

S