GF Baking Bummer

I’m trying to create/alter g.f. bread recipes to get a nice, textured, high-fiber, whole-grain bread.  Since I’ve been gluten-free for 4.5 years now, and done a lot of baking from scratch, I usually know what is going to work, and what’ll taste good.  I rarely have total flops, of the variety that have to be dumped in the trash.  I came up with a mix that I thought would be stellar.  It’s not.  It’s officially a flop.  I now have two bad loaves of bread and 15 cups of mix that I’m not sure how to redeem.  Ugh.


About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on May 26, 2007, in Celiac Disease, Cooking/Baking/Food/Recipes. Bookmark the permalink. Leave a comment.

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