The other day the boyfriend came over with a few cups of blueberries, hopeful I'd bake something he could eat. Something he can eat = gluten-free, low sugar, and hopefully lactose-free, although I normally slack a bit on the last two components. We settled on this delicious Blueberry Buckle.It was fluffy and moist, without the grainy or crumbly texture I've experienced in the past with GF goodies. It was perfect: I loved it, he loved it, and neither of us got sick or had an allergic reaction. I think that might be a first.
This recipe comes from Gluten-Free Baking by Rebecca Reilly. Both recipes I've made from it so far have been fantastic, and I'm gradually becoming less leery of GF baking. It's a really great cookbook that explains all the different flours, and gives lots of room for substitutions. A stark contrast from my beloved RLB-- bless her and her rigid consistency.