Will be the tears of joy over vegan baking.

Well, something like that. Because I always enjoy a challenge, (and because I am something of a masochist) I thought, “Hey, if you’re gonna be a bear, be a grizzly– go ahead and make that crazy-complicated recipe from BabyCakes!” And so it was, that I found myself at Whole Foods scouring the aisles for things that have never once been in my pantry, and that I had to make repeated trip to the customer service desk to find them even in the giant pantry that is Whole Foods Market. (Momentary shout-out to the Whole Foods at 3rd & Fairfax– love your gluten free baking section, dah-lings!)

So, with gluten-free all-purpose flour, garbanzo and fava bean flour, Xanthan Gum, and soy milk powder in tow, I headed home, ready to be a grizzly bear of gluten-free, sugar-free, dairy-free sweetness.

And then I realized my JV mistake– I kinda failed to READ the recipe before I started to make the cake (it was to be the finest blueberry crumble cake in all the land…) and little did I know that the one recipe for crumble cake ping’ed back to require a recipe for cupcakes AND a recipe for frosting. Now, it’s no one’s fault but my own for not reading the recipe (and I do take full responsibility) BUT, is it me, or is that not standard cookbook operating procedure? At any rate, all you folks out there who will be using this particular cookbook in the future, don’t be a rookie– read the recipe in FULL before going to the store.

So, upon returning from my second trip to Whole Foods, it’s now close to 10 pm when I start baking. And while I love to bake, the first time with all of these new ingredients at such a late hour put me in a rather intense state of focus, and I was 3/4 of the way through before I realized, “DOH! Blog!!”

All of this is an extremely protracted way of saying that I REALLY wanted to have pictures, recipes, comments, and reviews posted alongside my first foray into Grizzly Bear Baking, but I think I overshot.

The good news, however, is that I still have lots of gluten-free flours and agave nectars, and one heck of a sweet tooth. And now that I have the lay of the land, get ready. Baking extravaganza this weekend. I will do my best to procure an image or two of the proceedings…