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No matter the intensity of the challenge or the nature of the challenge I face on any given run, and no matter how difficult a time I have making myself run on days I lack motivation for whatever reason, after I finish a run I’m always glad I made myself run. If you’re hosting your running buddies before or after your long run, or you’re having friends gather at your house before a long group hike, these muffins are definitely what you and your friends will want to eat before you being your activities. Bake at 350F for about 15 – 20 minutes, until the tops of the muffins look shine and a tooth pick inserted into a muffin comes out clean. Bake at 350F until the muffins are set on top and a tooth pick inserted into a muffin comes out clean (about 15 – 20 minutes).

Some Asian stores sell water chestnut flour, but that flour is made from water chestnuts and used differently than chestnut flour. A good rule to follow for knowing how much xanthan gum to add to your gluten-free flour blend before adding the flour to the eggs is to add 2% of the weight of your flour in xanthan gum. The ratio of your pasta flour is 50% chestnut flour, 25% sweet rice flour, and 25% tapioca flour. The ratio of your pasta flour is 50% chestnut flour, 25% sweet rice flour, and 25% tapioca flour.

In this section Lin includes suggested combinations of gluten-free flours to create an all-purpose gluten-free flour, whole grain gluten-free , and chocolate gluten-free flour blends. Although the flour blends suggested by Lin are sound (blends of gluten-free flours that have proteins with those that are starches), a novice gluten-free baker will need some information that is lacking in the gluten-free section of this cookbook. To be fair, this book is not a gluten-free cookbook and Lin is thoughtful to have included a section with gluten-free flour blends, so I won’t fault him for leaving out that piece of information. I made my own gluten-free flour blend instead of using one from the gluten-free section in Lin’s book.

One difficult experience in my life through which I gained wisdom actually has to do with wisdom, but the tooth kind, not the intangible, transcendent kind. We struggled through a couple of weeks of pain and soft, liquid diet, but in the end we gained in wisdom – never will we schedule such procedures during the same week – and I gained a deliciously elegant, yet easy dessert recipe for my recipe collection. Fortunately someone told me about Central Market’s chocolate pudding, which doesn’t have a bunch of objectionable ingredients as other processed puddings do. I had some raspberry jam in the refrigerator and decided to use it and the pudding to make an easy tart.