I've been working at a Gluten Free bakery (there are only a few items with gluten and the rest is mostly rice-flour based) and am learning the hazards and issues of wheat-free baking. There are a lot. Add to that the bonus of vegan cooking and suddenly baking a cake turns into a huge soddin' mess. It's like the last nine months of my life in culinary school went for naught. And I don't even know if that's proper english. All I know is suddenly I went from being able to bake awesome cakes to making slabs of crumbling iffiness and I'm sad.
The cake I baked last night was a pound cake with soy chai icing. It's super, super sweet and I don't think it's that tasty, but I tried to make it look cute for our barista, who is moving far, far away and we will miss him terribly.
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