Thanks to my favorite muffin recipe book there's a very easy to alternate basic recipe which allows catering to many different tastes. Like I wrote two days ago I made gluten-free raspberry muffins for my friends who were visiting - they turned out exceptionally delicious and you couldn't tell they were gluten-free!
Today's version was made with spelt flour, just because, and turned out great as well, if I may say so myself...
About Friday's other meal? The gluten-free pasta I used was different in taste insofar as it gave the impression of being fresh made "pasta all'uovo" which was just as nice. The white sauce (aka sauce bèchamel) - worked out like a charm with the flour mix I'd gotten (Alnavit Helle Mehlmischung). The rest was "business as usual" - the veggie sauce, the mozzarella and parmigiano... So, making gluten-free meals isn't as hard as it might sound, which surprised me a lot! Sadly, no pictures as we all went om-nom-nom-gone... :-D
While I'm at it I have a recommendation for a restaurant, if you have restrictions to your diet, be it lactose or gluten. We checked out Zum Wohl, which just recently opened its doors for the first time. Excellent (local) food and drinks, very friendly personnel, beautiful interior which invites families as well as the young hip people. Serves vegetarian as well as flexitarian food. I remember the place being a kind of shady, dark, smelly restaurant before when I lived around the corner and boy has that changed. Highly recommended - kudos to the people who run it! Oh, and also highly recommended if you DON'T have dietary restrictions ;-) I wouldn't necessarily order the Eiernockerl as they are quite different to what you might be used to - but that's just my 2ȼ...
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