Gluten Free Baking With, Oops...

If you have a gluten-free friend with whom you get together for family meals, you think about gluten-free cooking and baking, at least I do, from time to time. That Deb, at Smitten Kitchen, recently posted a lovely sounding thing called "apple sharlotka", and we were having a pig roast with the gluten-free friend, and dessert was in my hands, and I thought, "oh, the apple thing will work fine with gluten-free flour".

So I made some lovely deep dark caramel sauce - another Smitten Kitchen recipe, because, well, let's put it this way, I'm totally buying her cookbook - and I chopped apples and I mixed up the eggs and sugar and flour, and just as I was about to dump the batter over the apples, I remembered the goddam gluten-free flour on the other side of the kitchen. Yup, I'd completely forgotten to use it.

But I only had two eggs left, and when I'd greased the pan, I'd used Baker's Joy, a wonderful product that combines grease and ... flour, so I couldn't have used the apples even if I did have enough more eggs, and I didn't have enough more apples, and I really should have been paying a little more attention in the kitchen.

Oh well. Gluten-free friend forgave me, and ate ice cream with caramel sauce for dessert. And the pig? The pig her husband made? The pig was hands-down awesome.

I still don't know if the apple sharlotka would work with gluten-free flour, but it is a really good and very easy thing to make for dessert, and it is divine with some deep dark caramel sauce dribbled over the top, and maybe I shouldn't try gluten-free baking anymore.