About a week ago I posted on my cake blog some gluten-free carrot date muffins. Only I made them using Pamela’s Baking Mix instead of the called-for millet flour because I didn’t have any millet flour. 

I’ve since acquired the necessary millet flour and made the muffins again. And you know what? They taste pretty much the same, but the texture isn’t as nice. For some reason, the millet flour makes them more grainy. While the mouthfeel isn’t unpleasant, I prefer the way they came out using Pamela’s Baking Mix.

Go figure.

So yesterday, when I saw that the big bags of Pamela’s Baking Mix were on sale at the grocery store, I bought some more.

Today I’ll probably take advantage of the Honeyville coupon code and get more almond flour.

Because soon I’ll be in holiday baking madness mode. This year, I’d like to make more gluten-free stuff so I can indulge without being miserably ill.

Generating gluten-free goodies ain’t cheap.