I began with a recipe I used from one of my favorite Gluten Free cookbooks entitled "The Gluten Free Kitchen" by Roben Ryberg. In most of Roben's recipes, she uses only cornstarch and potato starch for her "flour". I've made many of her recipes and although I love alot of them, they tend to get "wet" once they have cooled off and sat for awhile.
So I tweaked it somewhat, and I am LOVING how it turned out! I used Bisquick All Purpose Gluten Free pancake and baking mix, and added just a touch of cornstarch and some GF potato flakes. What a difference these changes made (and good ones I might add!)
|You can eat it plain or my favorite way is WITH BUTTER. It would also be yummy with some soft cream cheese spread on top.|
I can almost guarantee that there won't be any left by the next day! Better make two..........