Last week was the first time experimenting with making a Gluten-Free Tiramisu, for my birthday.
They are supposed to be delicate. Slender. Easily broken into bits, if you're not careful.
This is what the store-bought kind always look like, in my experience.
Source: Flickr (user dulique)
And this is essentially what mine turned out like (just a little better for the wear, but still as flattened-out)...
Source: Flickr (user nefariouskitty)
Although they did taste just fine, and the texture was soft enough, if that's how they're going to be, we might as well rename them PUFFY fingers. How depressing!
Here is where YOU come in. Have you baked lady fingers before? Regular wheat flour, or gluten-free? The best solution is probably just to keep trying, but I'm wondering if anyone can offer any good advice to help me achieve satisfactory results.
Should I bake them in thin molds instead of on a baking sheet (so that the batter won't spread)?