I’m very interested in baking delicious things for me and for my family. The only problem is that I don’t have much time, and I’m not very good at it. Therefore, my supply of gluten-free flour has steadily grown over time, an indication of how my good intentions end up colliding with reality.
Just the other day, I found that I had a few unexpected hours of time and decided to try my hand at making some chocolate chip cookies and opened a package of Divided Sunset flour. The package indicated that the flour can be used as a one-for-one substitute, and so I read through the recipe, and dived right in.
Right out of the oven, the cookies initially disappointed me. The flavor seemed oddly off, somehow. I think it was because right out of the oven, the butter called for in the recipe seemed to dominate. The next day, with the cookies fully cooled, I found that the cookies were delicious, practically indiscernible as having been made from gluten-free flour, and not regular wheat flour.
I will definitely use this flour for my next baking adventure—whenever that will be.
Do you use this flour?
