February 25, 2011 by Flora Dawn
Today’s post is especially for my teenage daughter, whom I made a special egg-free, gluten-free loaf of bread for recently. You see, when I first started blogging, she had the idea that should have a regular series of “Friday Failures,” featuring all of my gluten-free baked goods gone wrong.
I agree “Friday Failures” might be humorous, but it’s also a bit embarrassing and depressing to announce my epic failures on a weekly basis.
Sure, every cooks has the occasional “not gonna be making that recipe again” kinda days. But with gluten-free cooking, it’s a bit more extreme; sometimes things explode in the oven, sink in the middle, crumble like bits of Styrofoam, or just feel like a brick. But if you bake gluten-free you probably know this already.
So, gluten-free, egg-free bread isn’t always so pretty. Here is my latest attempt without a mix. Really, it tasted ok, but it was like a brick. There is actually yeast in this thing. I think it deflated while cooking. In all my years baking bread, I have never experienced anything quite like this.
Just thought you’d all like to see that cooking with food issues is challenging for all of us. And my food is not always edible. Well, I guess technically it was edible, but it certainly wasn’t enjoyable.
At least I have a food processor so we had bread crumbs in no time.