I am very new to the world of wheat free baked goods. My experiences so far have been making pumpkin muffins and banana muffins from scratch, and pancakes from a mix. The mix, from Cherrybrook Kitchen, is wonderful. The muffins have good flavor, but are a bit dense and gummy. I have no idea how to lighten them up, or take out the gumminess. I will have to keep experimenting. I am enjoying trying the recipes on http://www.eatingwithfoodallergies.com/allergyfreerecipes.html . (Her muffin recipes are the ones I tried.)
I have to admit that I came across the FAST website, with their recipe section. (Food Allergy Survivors Together) I was amazed at how possessive they are with their recipes! All over the site are warnings on not printing them in any form anywhere else without proper citation. Yikes! I want to share every recipe that I've ever found to be yummy, and I hope it gets spread to millions of people so they can enjoy yummy food too. I have copied recipes for my file from so many sources over the years that I could not begin to properly credit the originator of the recipe. So, here and now, my apology. VERY few of the recipes I print are original. Some are stolen from a random source in their original form, and some are altered to better suit the needs and tastes of my family. I mean no offense, I want to share the wonder of a well made meal. I will, in the future, be more diligent about sharing the source of my inspiration and awe.