with the bechamel sauce, I had that happen once (I make it GF too), I'd made it early and it kinda set (was smooth & creamy when first cooked though) - is that what happened for you? Anyway, just whizz it up again, gets rid of those lumps no dramas at all.
Well I made the artisan bread. Disappointed :(. I think my problem is because I don't normally eat pure gluten free bread as I am only wheat-free, not gluten free. So I buy oat sour dough which is just delicious, so maybe my standards are too high? But honestly the loaf was tiny, and kinda gluey. Sub'ing the eggs may have been part of the problem. And the honey. Ah well, at least I gave it a shot. Am thinking I might experiement with making an oat sour dough myself... when I'm feeling braver. I also cooked a tuna, noodle & corn casserole (a forum recipe) and that was a flop. Two flops on that day. Combined with a streaming head cold. I think I was being subtly told to leave the kitchen alone! Belfie, your kitchen has eliminated you. Do NOT attempt any cooking. :wall:
Luckily I was rewarded last night with something edible. Quirky Cooking's Chicken & Mushroom risotto with capsicum (sub'ed for onion) & heaps of fresh basil. Nom nom.
