GF Baking 101

Gluten Free baking is interesting, my friends. It's completely different than baking with wheat and in some ways it's easier. Aside from the 5363 ingredients that it takes to make something that looks like bread and tastes like rice smells, there's no kneeding, you just mix, rise and bake. Here are some observations I've made so far.


- The GF dough isn't like dough. It's like cake batter. Bread has to be poured or spread, (in the case of pizza crust) into the pan.

- Do not taste it. GF Cookie dough doesn't taste anything like the cookie dough that you make yourself or buy in tubes at the grocery. It's fairly close, but just not quite right.

- Let your bread cool completely before slicing it.

- GF baking can be expensive. However, homemade GF muffins are cheaper than traditional wheat bakery muffins.

- When it doesn't turn out according to plan it will be upsetting. Possibly if it does turn out it will be upsetting if you aren't used to the flavor of the new flours and are expecting wheat flavor.

- It doesn't taste like wheat. You can't make it taste like wheat. But you can give it the texture of wheat, and then mask the flavor with other things. (Like peperoni, mushrooms and extra cheese).

- Set your expectations low. And hope to be pleasantly surprised.



These cookies don't look exactly like a traditional chocolate chip cookie, but they are close enough. I thought they were pretty good considering they were made from things that had names like, millet and sorghum. I made enough batter to freeze so that we could have decent cookies whenever we wanted.

Check it peeps. It's not stuffed crust, but it was pretty damn good for a gluten free pizza crust I had to mix, rise and bake 12 hours in advance. Because you know, I'm not doing anything else around here.

Tears of joy.