Elizabeth Bruenig

@ebruenig ↗

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Last Checked Oct. 3, 2021

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Thu Sep 30 23:37:13 +0000 2021

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Elizabeth Bruenig @ebruenig

the thing about gluten free baked goods is there's no single gluten free flour that does the trick; it's all about blends. KA's blend is great for cookies, brownies, cakes, etc; doesn't really work for yeast goods, but there are other blends for that. anyway! worked for cookies. — PolitiTweet.org

Posted Sept. 30, 2021 Deleted after 2 days

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Elizabeth Bruenig @ebruenig

"yeah sure," i said, having no clue whether i could actually accomplish this or not. i've made my cut-out sugar cookie recipe a million times, but never gluten-free. until now!!! i used king arthur's 1:1 gluten free flour blend and hoped for the best. — PolitiTweet.org

Posted Sept. 30, 2021 Deleted after 2 days

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Elizabeth Bruenig @ebruenig

one thing i did note: a cup of gluten free flour weighs significantly less than a cup of wheat flour. so as always, watch the weights on your recipes, and if the consistency of something doesn't seem right, it probably isn't. anyway, onto the decorations. — PolitiTweet.org

Posted Sept. 30, 2021 Deleted after 2 days