There are things I don't understand, things I wish I could change. The world is full of things I can only hope to watch. But sometimes that's all you can do - just observe. Observe and record.
Much love from BC, Canada
I am a cake person. I think I love cake more than some people love their own children - that’s a lot. But being allergic to gluten, milk protein, and eggs definitely put a damper on that. The other night, I had to have cake, nothing else would do. So I got messing around in the kitchen, et voila! This cake came out - and it was just as good as the cakes I ate pre-food sensitivities. Enjoy!
Izzy’s Sensitive Chocolate Cake
Mix together first seven ingredients. Make three wells in it and in one well put oil, in second well put vinegar, and in the third well put vanilla. Pour warm water over everything and mix together. Put into a greased 9” x 13” pan and bake at 350F for 20 -25 minutes.
* For an AP gluten free flour blend, I use:
… But if you have a good stand-by, of course use that. And please share!