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.