Gluten-free baking can be tricky. Between funky after tastes and too crumbly textures, there have certainly been times where I just want to throw in the towel and give up baked goods altogether.
Recently, however, I discovered how effective starch alternatives can be! Sneaking vegetables, beans, and fruits into baked goods has been a popular trend lately, especially among the healthy eating community. Although I was initially skeptical, I finally decided to do a baking experiment of my own, using black beans as a substitute for flour in brownies – and they were a success!