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!

4 thoughts on “Near-Disasters in Baking

  1. I haven’t delved too much in gluten free, but beans, yes beans are a great flour substitute.. but you have to get the baking powder to bean ratio right.. I’ve made chocolate crepes and chocolate muffins and used special dark cocoa powder.. Since I didn’t have bean flour, I used canned beans.. Once with black beans and ever since with white beans.. drained and rinsed twice.. And they turn out moist and sweet.. no beany flavor.. And you can really pile on the gravy when using a bean sauce instead of flour, add a tad of 0% fat Greek yogurt too, broth and spices, perfect gravy.. Cannellini beans are my bean of choice..
    Cauliflower can be conquered, don’t give up trying for the crust..
    Glutenfreelady.. hmmm..need to stop in over there !

    Liked by 1 person

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