My husband picked up a few new gluten-free cookbooks for me on a recent trip. One is Blackbird Bakery Gluten-Free, by Karen Morgan. If you are an adventurous baker, and not afraid of recipes that are more than five ingredients, I highly recommend it. I had to special order some of the flours online (millet flour, sorghum flour and guar gum), but it was worth the extra special ingredients. My sister and I made dark chocolate-peanut butter cupcakes and biscotti.
The cupcakes were very dense and very rich. They are more the consistency of a brownie. The density may be partially due to me substituting the buttermilk for a combination of rice milk and lemon juice in order to reduce the amount of dairy. The frosting was every bit I hoped peanut butter frosting would be. I could have eaten a bowl of just the frosting.
The biscotti was the biggest success. I made a chocolate and plain version (both containing almonds). They turned our great, but the plain was my favorite. I think I may experiment with dipping the biscotti in chocolate next time. One of the best parts about the biscotti is that it keeps for up to two weeks, although I cannot verify that since mine was gone well before two weeks time
These recipes are no Betty Crocker, just add eggs box mix. But the extra effort is well worth it when you taste the end result.
Wishing you great food and happy tummies,