We went to a fabulous vegetarian cooking class on Saturday and had melt-in-your-mouth sweet potato biscuits (Shirley Braden’s recipe). I HAD to try them.
The ingredients were easy other than having to drive 20 minutes to buy rice flour at a small grocery story on the other side of town. I woke up early today to put it all together. A couple of sweet potatoes, two parts rice flour to one part baking soda, a cup of sweetener, a half cup of oil, etc, etc.
When they came out of the oven, they looked just like they were supposed to–orange and kind of flat. I waited until I wouldn’t burn my mouth, and then took a bite.
Arrhhggoosshhee–I spit it out immediately wondering what in the world I’d done! I even tried again, leaving out one ingredient I thought might be causing a problem. No luck.
When my husband came home, I relayed the story. He looked puzzled. (He often looks at me with a puzzled expression.)
“Why did you use baking soda?” he asked.
Suddenly, the recipe flashed before my eyes. It didn’t call for baking soda, it was corn starch.
I’d formed an image of an orange box in my head, and instead of corn starch, I’d used baking soda.
He looked at me and smiled. He’s used to this.
I shook my head.
I really don’t know what else to say about that. Except, I’ll try again tomorrow. With the right ingredients.