So, in the past I've tried gluten free baking with marginal success. I was not a recipe follower in my pre-gluten life but have followed gf baking recipes to the T and still only had marginal success. Pretty sure it was Gluten Free Girl that explained (and my Mom that told me about it ... Thanks Mom!) that to make a gluten free flour of the same consistency, that works in the same way as white wheat flour, you have to use a 60/40 ratio. 60% starches (potato, tapioca, corn etc.) and 40% whole grains (oat flour, almond flour, sorghum flour, etc.). Since using this method I have been able to fly by the seat of my pants on any baking that I want to do. It's WONDERFUL! I just made a batch of GF peanut butter, oatmeal, cinnamon chip cookies! Mmmmm!


Cider slushy and cinnamon sugar donuts

There's a cider mill that is my favorite fall treat. I grew up going to get cider slushies and cinnamon sugar donuts there every fall. The donuts are my favorite of all time! So, I decided to make my own this fall and get my slushy and enjoy my gluten free day at the cider mill.

I used the donut recipe that the gluten free girl posted recently on her blog. It's my first real attempt at making gf donuts. They were delicious. Were they quite as melt in your mouth inside, slightly crunchy outside as the cider mill donuts ... no. But did I feel satisfied and happy that I'd had my fall treat ... YES! And, knowing that I won't have a nasty achy week or psoriasis flare up, made them taste even better than the originals.