You are right, my secret ingredient, well my idea for a secret ingredient was banana. I dreamed about it then tried it and though I haven’t perfected HOW to use it best I do think it improved the texture of the cookies. My husband said he couldn’t taste it but I was sure I could so who knows if I’ll keep it up. I do know that in gluten free baking things like banana, pumpkin, and zucchini tend to really help the texture so you may experiment with slipping them into various baked goods and try to have our “secret” go undetected. Let me know if you have a recipe where something out of the ordinary has worked for you. Happy experimenting.
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