There was a point in time when I was completely obsessed with gluten free baking.
I’m not sure how it all started really, but I was inspired to do so and spent a small fortune acquiring every gluten free flour known to the universe.
My cabinets were stuffed to the brim with brown rice flour, white rice flour, millet flour, almond meal and almond flour- I could build a small sand castle out of this stuff.
Speaking of sand, initially, everything I baked tasted weird and gritty.
The culprit, as I quickly learned was the rice flour. For best results, you’re supposed to blend GF flours for best texture, say rice flour with oat flour or something like that. But honestly, I was just so confused and put off by my failures that I gave up and inevitably went on a gluten binge.
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (15 g) tapioca flour
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- handful of raspberries