Ok, so not my best attempt at baking gluten-free bread. I used my bread machine, and my own (meaning in my head) recipe and ended up with a flop. But, you know, I'm ok with that. Do you know that cookbook authors typically have at least 10 flops before they get their winner? And to top it off, mine IS edible - I had some lovely toast from it for breakfast. It just doesn't look so good. Following a recipe for bread machines would certainly help, so I will do that later today. I found 2 good ones in Carol Fenster's Gluten Free cookbook. I think once life settles down a bit, I will package up my gluten free mixes to make my baking run smoother. Something that overwhelms me a bit when I face cooking from scratch is the amount of time I spend mixing these gluten free flours and ingredients. I've been gluten free for almost 2 years, and I still have trouble being patient with all the new ways I have to cook. It was so easy with plain old flour and water, yeast and salt. So making my own mixes for cookies, muffins, bread and pancakes will ease my life considerably.
Do you have a favorite cooking tip?
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