Scratch “Near-Disasters” in Baking

Have you ever told somebody about some cool thing you did, then the next time you tried it, it was an utter mess?


I think I may have jinxed myself. If you read my story called “Near-Disasters in Baking” yesterday, I essentially may have bragged a little too much about my totally accidental pancake pizza.

Yesterday afternoon I decided to make it again, onIy this time I tried to double the recipe. Mistake! Huge bust! Forget pancakes. They looked more like scrambled eggs.

My grandmas could roughly estimate the ingredients they needed when they baked. Some scoops of this. A pinch of that. And, substitute? These ladies could find a substitute for anything.

So, one disaster down, I thought I’d bring out my Iowa baking skills and just do it right. There I stood at my counter with various grain free/gluten free ingredients and I got busy.

Staying true to my Iowa roots, I started pouring stuff into the bowl and mixing. Ten minutes later I was rather impressed with how it turned out. It wasn’t quite traditional pizza dough, but it actually looked pretty good. Into the oven it went.

My goodness, when it was done cooking LOOKED like a pizza. A real pizza? Please bear in mind that the last time I had a real, hot, gooey, cheesy pizza on a crust you can actually pick up to eat, was last January. I could hardly wait for this one to cool off. It looked so delicious.

Are you sitting down?

It was absolutely awful.

I mean bad. Really bad. Like “peel the cheese off and leave everything else on the plate” bad.

All I can say is, it’s a good thing I didn’t write down the ingredient amounts as I went, because I can guarantee you, I will never make THAT again!

The good news is, I skipped trying to bake anything for supper last night and instead stuck with straight vegetables.

Oh, and I still had one egg left out of my three eggs! Woo hoo! Guess who had one fried egg for breakfast!

Near-Disasters in Baking

Any gluten free/grain free friends out there?

If so, you may get the humor in this. Last February I started eating gluten free and about two months ago I went grain free as well. Since then, I’ve tried my hand at baking GF/grain free.

Hmmm. Now there’s a concept. The first time I made banana bread with coconut flour, I was so proud of myself! Unfortunately, I didn’t know anything about coconut flour. Which became pretty apparent when it was done and I tasted it!

Y-U-C-K! Sums it up quite well. I figured out quickly that coconut flour isn’t a cup for cup equivalent! In fact, you don’t need much of it at all!

This baking ‘learning curve” is tricky for me. My Iowa grandmas taught me to bake with good, old fashioned flour. With regular flour, I can bake with the best of them. Homemade cinnamon rolls? Oh yeah. Homemade gluten-filled pizza dough? Definitely. Homemade noodles full of wheat flour? I can make those all day long. My Aunt Esther’s family recipe banana bread? Not as great as hers, but I can pull it off. Some yummy looking Pinterest cauliflower pizza crust?? Um. No. That was a total disaster.

However, I am determined to make something that remotely turns out like the photographs of gluten free/ grain free deliciousness I see, yet can’t seem to duplicate. It’s hard when a recipe calls for 3 eggs and you only HAVE three eggs and you know the chances are pretty good that the recipe is going to flop. Three eggs could make a nice omelette.

Maybe some day I’ll either have enough practice at this or just flat out get lucky doing it. For now, I’ll settle for my accidental invention of pancake pizza. Yes, you read that right. What was nearly a failed attempt at making coconut flour flatbread and coconut flour tortillas, actually ended up more like pancakes. Topped with red sauce and a few pinches of cheese, voila! Pancake pizza! Sounds odd, but it is actually quite tasty!

If you’ve had success at gluten free/ grain free cooking, please let me know, any tips would sure be great!