gluten-free eats

Well, not to make anyone upset but if one types 'papier mache' you get the recipe for a perfectly acceptable adhesive that's been used for centuries... made of nothing but flour and water mixed into paste.

I'm considering that the beating activates the wheat gluten slightly in a standard recipe to provide the body which avoids that 'paste' reaction; but rice flour doesn't have that gluten and so you get poor texture. The baking mix I use (Pamela's) is a mix of almond and rice flour and so the pastiness seems to be averted.

I don't have much experience with bean flours...almond and coconut and rice seem to work just fine for me so I stopped exploring. I find corn meals and corn flours to be 'corny' and I suspect I'm just primed to notice the taste. It's lovely in some breads and muffins but I think I'd find it jarring in a apple cinnamon breakfast muffin.

It will be interesting to see if anyone else has other suggestions. That recipe does sound very good and I'm thinking I'll be mixing it myself.

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