I never tried gluten free baking before, but it was a goal of mine to try, so tonight I took action.
Gluten free baking is taking something already fairly processed (wheat flour) and replacing it with equally processed (and probably moreso) ingredients that, if they were ideal for baking, would have been used for baking for the past 2,000 years instead of wheat. This means adding in stuff like xanthan gum. Then, of course, you’ve also got your acquaintances sugar and eggs (let’s not become to cozy with these guys).
The result tasted fairly good, although wasn’t much to look at. It packed a sugary punch, which I’m reeling from as I type this.