There is nothing worse than baking for a party or a group and not being able to please everyone. While it is difficult — or near impossible — to meet everyone’s preferences it is another thing altogether for dietary restrictions. It is why I tried for so long to figure out the “secret” of baking Zimtsterne for my lactose-intolerant mother. It is also why I started wondering if a simple ingredient replacement to the canneles recipe I made earlier this year could make a gluten-free cannelés and thus edible for my coworker.
Oh, and the Zimtsterne? It is all about keeping the dough drier rather than wetter.