Recently, I made the pumpkin tart on a chocolate crust from Martha Stewart's Oct. 2009 magazine. I simply subbed the cup of all purpose flour for a cup of Bob's Red Mill gluten-free all-purpose flour and everything else stayed the same. It came out beautifully!
I didn't take my own pics, but this blog entry has the recipe and pics that look very similar to what I made.
The tart was a big hit with my guests and there were several surprised remarks of "This is gluten free?"
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