Any Home Bakers Here?

Sally PB said:

They still end up very dense when baked.

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I admit,, I have no experience with GF dough's,, But you mention that, bread comes out dense.. So a litebulb (I know I spelled it incorrectly,, purposely ) pops into my head... Can you use Baking Powder in GF recipes??? I have made Irish Soda Bread, which is not GF, but it is also not yeast, or SDS. raised.

Baking powder is GF, but I hadn't thought of using it. Hmmmmm....

@SnapdragonQ, any thoughts on this idea?

Thanks for the suggestion.

Sally PB said:

My GF bread recipes make a very soft dough, almost like a batter bread, like banana bread. They still end up very dense when baked. I've been trying to think of a way to make a "finger food" type of bread with it. I've been trying to think of ways to make it "poofier" too. Putting 1/2 GF SDS in my machine bread has helped, but only to a point.

I've been tossing around the idea of "bagel holes," like donut holes, only chewy and not sweet...?

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Sally PB said:

Baking powder is GF, but I hadn't thought of using it. Hmmmmm....

@SnapdragonQ, any thoughts on this idea?

Thanks for the suggestion.

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I'm still waiting for the full kick from my coffee, but yes, baking powder is a GF bakers best friend. All of my non yeasted recipes call for it and quite a bit more than typical recipes.
And do be careful to get a baking powder labeled as gluten free, there are a few out there that are not.

Baking powder can help with lift for dense breads, but GF batters as a whole are more like a batter, not a dough anyway. The very few GF "doughs" I've seen that are actually like dough, and need working like a dough, call for all kinds of hard to find specialty flours, so I have never bothered with them.

If you are looking for a finger food type bread, look up Jimbles. They are like a bread "donut hole" and I have made them in a mini muffin pan. You could also use those pans made for popsicle cake stick things too.

Another thing that comes to mind is GF hush puppies. Maybe adding a little cornmeal to a GF batter will allow a more dough like roll up then bake? I do something like this in my air fryer- zucchini puppies.

Are you wanting a bread bread finger food, or more like a desert/treat? I'll keep my eyes peeled.

The stores around here have rhubarb available in the freezer section. Not quite year-round, but definitely extended season. Last year it was still available around Thanksgiving time.

For the cinnamon balls, pour a littie melted butter over it before baking and you will have monkey bread.

wyoDreamer said:

The stores around here have rhubarb available in the freezer section. Not quite year-round, but definitely extended season. Last year it was still available around Thanksgiving time.

For the cinnamon balls, pour a littie melted butter over it before baking and you will have monkey bread.

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I could likely find frozen rhubarb at one of the stores here--I would likely need to call ahead though. I refuse to go to Sacramento though!

Baked the cheese cake 350 this it was convection. Next one I will not use it.

pennyJo1960 said:

Baked the cheese cake 350 this it was convection. Next one I will not use it.

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Did you taste it before you tossed it?

R2elk said:

Did you taste it before you tossed it?

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Last one I did first went to the chickens .. it is bit grainy ?

pennyJo1960 said:

Last one I did first went to the chickens .. it is bit grainy ?

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Most of the time, taste is more important than texture or looks to me.

Great taste. I made a apple compote .. Cooked granny smith brown sugar, cloves, nutmeg and cinnamon. Added apple sauce.