Sorry for no post yesterday -- my need to earn a living got in the way.
I realized that I had forgotten to write about another ingredient that I use all the time: pears.
Gluten free baked goods need extra moisture, and the structure of the baked good isn't really strong enough to hold the weight of a lot of fat. Additionally, since my wife cannot have any solid fats like butter, margarine, or shortening, we use a small amount of liquid oil and pear puree instead of extra fat.
This also lowers the fat content of the item, which is also good.
Typically I use Gerber Baby Pears. This link is for the organic pears:
Non organic versions are also available in the supermarket.
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