How it was I was struggling against a gale force wind on the bike ride to the tack shop AND on the way back (10 minutes later) today.
Why Dave is still terrified by the sight of another horse standing in the ditch to eat trees, even though he’s seen it more times than I’ve had hot dinners.
How come this loaf of bread came out like a 1cm high slab of granite:
At least I can explain the last one 🙂
I never bother about whether a recipe’s gluten-free or not; I just use my GF flour, adjust a bit if necessary, and steam on regardless. Usually it works.
It doesn’t work for bread. Because gluten is what gives bread its elasticity, ya can’t just use normal recipes.
And this one tasted as good as it looked, ie not very. But I wanted bread.
And as I ain’t paying the best part of £3 for a GF loaf, I really went on a bread-making mission, after that effort. I researched in books and on t’internet, came up with a likely-sounding combination, dug out the “dough blade” on my food processor and…
It rose almost to the top of the tin:
It smelt amazing while it was in the oven…
It’s ridiculous to be so excited by something that looks that much like “normal” bread.
And, when I sliced it…
It’s closer to the texture and taste of normal bread than I’ve ever made! I was in heaven AND two gluten-eating testers even said they liked it 🙂
It’s still not big enough, but all I’ve got to do now is make a couple of tweaks to quantities and tin size and I’ll post the recipe, although I’m looking forward to scoffing that lot this week.
Other baking of the weekend included a cake for my friend, who was celebrating today because she was away for all her birthday yesterday:
One of the brilliant things about that icing is, you have to use coconut cream but don’t need the whole lot. And, as I’d managed to forget to put on the strawberries I’d saved for the cake, I had strawberries and cream:
On top of a crumbled caramel rice cake, as I didn’t have any meringues 🙂
I also mixed the cream with coconut butter and jam for an amazing oat pancake topping:
It may not stay put on the pancakes… but damn that’s good 🙂
I used 1tbsp coconut cream, 1tsp coconut butter and 1tsp St Dalfour strawberry *drool*
It was notable for another reason, in that that’s my first chia-free breakfast for… quite a while. I think I’m starting to get withdrawal symptoms…
Back to work tomorrow after a brilliantly chilled (in all senses of the word with that freezing wind!) weekend. Hope everyone has a good one!