I owe an apology. When adapting other bloggers’ recipes into gluten-free versions, I have used their words to describe the recipe steps. I have always tried to be transparent in referring to the original recipe, tagging the authors and communicating with them. In what was my intent to give credit to them for their work, I inadvertently ended up taking credit for theirs instead. Mine was an attempt to create a supportive community where people on a gluten-free diet would feel free to successfully explore classic and interesting recipes without feeling left out. Though, in doing so I clearly hurt and upset people, and I truly apologize. For this reason, I took down all posts connected to other blogs. I won’t use recipes from bloggers as inspiration for my work any longer.
That said, please, continue to use blogs as a source of inspiration for your recipes. This is an incredibly vibrant and resourceful community, and as a member, I know that we all need your support. Blogs with recipes which use regular flour can easily be adapted to their gluten-free equivalent as my posts have shown. I know that with my flour mix, it’s usually a 1:1 substitution, and if you are baking cakes or cupcakes, remember to add one or two tablespoons of glycerin for moisture.
Now, onto my Chocolate Pistachio Bundt Cake. When I had my bakery, there was a gluten-free pound cake that was quite popular. It was an almond cherry pound cake, dense, moist, and full of flavor. I had some pistachios at home. I came to realize that, as an Italian, I am never without pistachios, hazelnuts, or almonds lying around. So, I decided to change the recipe into a Chocolate Pistachio Bundt Cake and cover it with a glaze of chocolate, vegetable oil, and pistachios, which creates a wonderful hard shell.