Over the past year, I have been trying out different gluten-free flour mixtures, and making lots of goodies, mainly from my own normal recipes, converted by simply substituting gluten-free flour and adding xanthan gum. In the main, they have been a whopping success. In my honest opinion, as someone who has been baking for 42 years, some of the cakes, fruit or nut loaves turn out more moist and tender than when made with wheat flour; a very happy discovery, without a doubt.
Last year I was asked to provide little treats for a Princess Party, put on by the Dacotah Prairie Museum. Accompanied by a "queen", I also had baked one of my favorite coffeecake recipes, gluten-free and took it for her and the museum staff to try. They all loved it; moist and tender and full of flavor. The young woman was happy with my experiment, as was I. I took some of the bread for the woman at the museum to sample, as well as a slice I slathered with homemade pesto and cheese and broiled. She exclaimed, "This is the best bread I've tasted since going gluten free!"
Then carefully smooth it to fill in any gaps. Tapping the pan on the countertop helps. Pour on the rest of the "topping" and again plop spoonfuls into the pan till all batter is used. If things are ambiguous or puzzling, one can suggest him or herself that the problem will be solved upon awakening, putting the faith that an answer will come to the problem right before they fall asleep and finding the answer later in the conscious state.
To help this, dreamers should also always have a "dream diary" of some sort where they record their
dreams journey. This not only helps with symbols and meanings of dreams and how they connect to the real world, but also helps us stay conscious in lucid dreams. The body will most likely be paralyzed at this point (this usually freaks people out which makes a lucid dream disappear), but if one is calm and collected, then there's a good chance that they can begin a lucid dream and even control the outcome of the dream.
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