Today’s Adventures in Massively Allergen-Free Baking
All of the gluten-free baking advice I’ve read has emphasized practice, practice, practice. So, I’m calling today a practice day. Maybe I’ll eventually get to Carnegie Hall.
Here’s what an afternoon in the kitchen yielded.
The buns were a hoot to make, what with my jerry-rigged English muffin tins that didn’t really contain the oozy mess.
The recipe was adapted from The Allergy-Free Cook Bakes Bread, and I’m wondering if the problem was a few too many substitutions (amaranth flour for the quinoa (blech); guar gum for the xanthan; molasses for some of the agave; and balsamic for some of the cider vinegar).
Despite baking, and baking some more, they remained stubbornly gummy. In the end, I split one of the cooled buns and baked it again for ten or fifteen minutes in the toaster oven. At that point, it crisped up like a cracker and contributed a bit of texture beneath the turkey sloppy joes that were dinner. So, the buns aren’t a total loss, but they have to wear a disguise.
The peach cake was courtesy of Karina, the Gluten-Free Godess. The cake caught my eye because it uses fruit juice instead of a milk substitute. There are currently no approved milk substitutes on my list, so this recipe for once gave me permission not to use one.
I still tinkered a bit. Teff flour went in for half of the sorghum flour, because too much sorghum seems sawdusty to me. For corn-avoidance, I’m using guar gum instead of xanthan, and flax seed instead of egg replacer.
On the whole, it was flavorful. The only problem is that the cake remained gummy—uncooked, really—in a layer right beneath the peaches. The guys dug the flavor, though, and I liked it well enough to try again.
The day’s gloppy theme was probably not helped by the fact that the humidity was something like 90 percent here today. I went for a walk after baking, and instantly regretted it.
On the other hand, all that practice, practice, practice is going to require at least a bit of exercise from time to time!