Will I ever get better at this? Is there some secret to GF baking that no one has shared with me yet?
the Husband is trying with all of his might to master it (I think it frustrates him more than me frankly). The muffins he made were really quite grainy but with a bit of butter and warmed up I don't mind them. He also made some butterscotch bars which I think were amazing, but again, the base was a bit drier than the chewy bottom layer he expected.
I think part of my issue is the flour blend I'm using. I'm going to change it up for next time based on other people's successes that I've met but alas, let's hope that it helps.
Any tips?
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