Lessons for Gluten Free Baking

Sorry about my lack of post the last couple of weeks… While I enjoyed my last two weekend trips to see family, it really put be behind. I haven’t spent much time in the kitchen and my workouts have been quick and hurried. I guess that is the price you pay when you live away from family.

One thing I have learned this week is that I need to take a serious chill pill. Monday night I attempted to do way to much and ended up getting myself all stressed out. I should have known that I was too exhausted to do everything on “to-do list” when I caught myself saying to my co-workers “have a good weekend” before leaving the office. On a Monday, really Reba?

Later that night I locked myself out of my apartment. Then when I got in, for some reason I thought testing out a new bread recipe at 8 PM was a good idea. Not just any bread recipe but a gluten free recipe. Totally uncharted territory for me. Gluten free baking is sort of like a chemistry experiment and I definitely have not mastered it. Here are some lessons I learned from my first gluten free baking adventure.

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Lesson #1: FLOUR I used Bob’s Red Mill Gluten Free All Purpose Baking Four, BIG MISTAKE. The base for this flour is garbanzo bean flour, and it taste terrible. I thought perhaps I did something wrong but after reading some online reviews it turns out it’s not just me. Many think the taste is hard to find agreeable. The smell and taste reminded me of cigarette ashes. Going forward I’ll not take the easy way out with pre-mixed flours and I’ll experiment with other blends using brown rice flour which I know I like.

Lesson #2: DOUGH After mixing the ingredients (my usual 2.5 cups of flour, 1.5 cups liquids, 1 packet of yeast, 1/8th teaspoon baking soda plus your flavoring) the dough was very liquidy, almost like cake batter. At this point I had tears in my eyes. Money and effort down the drain. But I moved forward, I figured I’d at least try not to waste the ingredients. To my surprise while the dough didn’t rise the same way regular dough does the bread baked up just fine. So dry those tears not all is lost!

There are other things I learned on Mondays nights’ baking fiasco. Unfortunately they aren’t lessons I can share yet because I still don’t know the answers! Like why when I pulled the bread out of the oven the bread “fell”. I think it lost about an inch in height while cooling.

 I’ve never seen a bread look so perfect out of the oven but taste so bad!

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This weekend I’m giving it another shot!

Have you tired baking gluten free bread? Any tricks of the trade you want to share with me?

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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