My daughter turned 3 this week. In celebration of her birthday, I spent Monday morning at her preschool making Danish-style pancakes (they are similar to French crepes) for her class. One of her classmates is gluten intolerant and his mother asked if I would mind using a gluten-free flour. I usually use whole wheat flour and since I’d never worked with this alternative, I was a little nervous. But she claimed this particular flour could be replaced almost one-for-one with regular flour and would taste great, so I decided to go for it.
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