Ah, Venezia.

For those of us who are glutinously challenged: I tried to build a better baguette via Jules and one of her awesome recipes. For those of you who haven’t been zapped by the gluten monster yet (I emphasize the yet) this wont mean anything to you. However, if you have. You’ll see my pain. First, a regular baguette has dough that’s been kneaded into elasticity, then left to rise in a warm environment. Most gluten-free bread is...

Thing 2 as masked avenger. Thank you @megwarren No one knows these boys like you do!

…but this pic makes me very happy. Everyone should have a beefcake shot of themselves with vampire teeth, no? Y’know…buried in a drawer somewhere.

I went to Gluten Free Steve via Google for his yeast-free cinnamon roll recipe (yeast free out of impatience, not allergy). I was not disappointed. Except in looks. I can’t get my build to look like his! I followed his instructions but, as you can see, my roll dough is rather blobby (buttery, but blobby). There is no cutting I can do. They still look okay in the pan, they won’t hold up on their own in a regular pan, sadly. Today,...