Gluten-Free Carrot Cake Fail & Success

Gluten-free baking from scratch is a beast of it’s own, one that I’ve been avoiding for the longest time. Many attempt, but few succeed. I finally took up the challenge this weekend to make a gluten-free carrot cake, and just for fun I thought it’d be a good idea to try making it vegan as well. It was a terrible idea and I failed miserably. Two days, wasted batter, and a disappointing spirit later I cut my losses. So all my efforts weren’t all for nothing (and because I still wanted carrot cake) I reached for a box of Betty Crocker’s Gluten Free Cake Mix.

Why I Love It

  • No hassle
  • No preservatives or artificial flavors
  • Tastes like regular cake, you can’t tell the difference
  • Made with Rice Flour

The only down side is it’s made with sugar instead of stevia, which is an ingredient I generally use to sweeten my food with. When I get the courage to try my hand at gluten-free baking again I’ll be sure to sub in the stevia. Stay tuned :)

If at first you don’t succeed, try try again

Coconut flakes, almonds, and raisins

 

 

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A real lady matches her nails to her cupcake

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On the hunt for Italian

So last night my family and I decided we would all go out for dinner. We picked our old go-to place, Olive Garden, which is an American-Italian chain of restaurants, but of course since most of the items on their menu contain pasta, I hopped on over to their site to see what allergen free options they had. Quickly my heart sank. Even their wheat-gluten free options had soy. So I was like ok, I’ll just order their Chicken Marsala, it’s just chicken and mashed potatoes no biggie. Eh, WRONG! I scrolled down to that section and it also contained soy.

Trying to decide what to order on the menu

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