Any Home Bakers Here?

[Aria]

Thanks, and that's awesome for your DD! Always good news when kids can expand their previously limited diets.

Epi-pen level allergies here, but over the years my kiddo did outgrow some of them. Picked up a few new ones though. Thankfully most fruits and veggies are safe now.

Some of us may have allergies....and perhaps we all have likes and dislikes by choice. We do help and guide each other and we do care.
Welcome. Aria

 

[SnapdragonQ]

I agree...I do a lot of baking any way but being home so much, things have gotten a bit crazy (in a good way)!



Hi Snappy, glad to have you here with us! Please always feel free to share your homemade goodies!

Thanks!
No pictures yet because I'm still trying to perfect them, but lately I've been on a Dutch Baby tear. I'm trying to make new recipes that use what I have plenty of, eggs, while using less of the flour mixes or alternative milks.
Mixed results so far with the DBs. One batch tasted like french toast (the real kind with regular bread, like I grew up eating ) but had no puff. Another batch had crazy high puff but a bland flavor. Trying to figure out how to marry the two.

Cookies, brownies, waffles, pancakes, muffins...those are staples, and sometimes I make sandwich breads too. Gotta watch the yeast levels so I incorporate white corn tortillas in kiddo's diet like bread. PB&J tortillas taste better than they sound.

 

[wyoDreamer]

Welcom @SnapdragonQ I like PB&J tortillas, they are tasty!

Post both recipes and we will be happy to give you 16 million suggestions of how to combine them into something new, lol!

Seriously, we have some cooks on here that are pretty savvy about the chemistry of cooking and could give some good advice.

 

[Floydie]

Today I made more banana bread, some crumpets, a round loaf for dinner and oven omlete again. I got more flour on my food shop so I've woken my starter up. Hopefully I will get to try another sourdough loaf in a few days.. and hopefully it will turn out better this time. I got honey too.

 

[ronott1]

Today I made more banana bread, some crumpets, a round loaf for dinner and oven omlete again. I got more flour on my food shop so I've woken my starter up. Hopefully I will get to try another sourdough loaf in a few days.. and hopefully it will turn out better this time. I got honey too.

You did very well at the store!

 

[HyperCello]

Hi everyone! I've really started baking a lot over the past few weeks. I made a sourdough starter, and have been making bread, coffee cake, crackers, pizza....you name it! Here are a few of my recent bakes.

 

[SnapdragonQ]

Welcom @SnapdragonQ I like PB&J tortillas, they are tasty!

Post both recipes and we will be happy to give you 16 million suggestions of how to combine them into something new, lol!

Seriously, we have some cooks on here that are pretty savvy about the chemistry of cooking and could give some good advice.

Ok, you asked for it.....

Here is the base recipe-
https://www.bobsredmill.com/recipes/how-to-make/dutch-baby-gluten-free

Attempt 1-
I omitted the cream and berry part completely, and modified the recipe to:
4 eggs
1 C Bob's Red Mill GF 1 to 1 flour (ingredients and link below)
1 C unsweetened Almond Milk
1 Tbsp sugar
1 tsp vanilla
4 Tbsp coconut oil
Steps:

• Preheat the oven to 375°F.
• Place an 8 or 9-inch cast iron skillet in the oven.
• Dutch Baby: Combine the eggs, flour, milk, sugar and vanilla in a standing mixer with the whisk attachment and whisk on high for 5 minutes until combined, and light and fluffy. Cool in the refrigerator for 10 minutes.
• Remove the cast iron skillet from the oven and add in the unsalted butter. Once it has melted pour in the cooled Dutch Baby batter and bake in the oven for 20-25 minutes or until golden brown and cooked through out.

Followed steps 1 to 4 and used a hand blender with whisk attachment. I used a metal non-stick round 8 inch cake pan instead of cast iron skillet because I don't have one.

The DB was heavy, dense, did not rise much, but tasted like eggy French Toast and I liked it..... flat and all.

Attempt 2-
I switched out the GF 1 to 1 flour mix with Premium Gold GF flour- (ingredients and link below)
I used the same modifications and other ingredients as attempt 1 and I also added some extra liquid because the batter was way too thick.

The DB puffed very high, enough so I was afraid it was going to hit the rack above it. It fell flat upon removal like it should, but the taste was bland and the interior was still pretty dense and heavy.

Typical of all GF flours, batters become very thick so on the next batch I plan to go back to the 1 to 1 flour mix, add more liquid, AND split one batch between two pans to see if it fixes the rise and density problem.

Bob's Red Mill 1 to 1 GF flour mix-
https://www.bobsredmill.com/shop/gluten-free/gluten-free-1-to-1-baking-flour.html
ING: Sweet rice flour, whole grain brown rice flour, potato starch, sorghum flour, tapioca flour, xanthan gum.

Premium Gold GF flour mix-
https://premiumgoldflax.com/product/gluten-free-flax-ancient-grains-all-purpose-flour-5-lbs/
ING: Rice flour, ground flaxseed, quinoa flour, buckwheat flour, amaranth flour, tapioca flor, arrowroot flour, xanthan gum.


Two completely different flour mixes, I know. Premium Gold is a new mix for me but I had success using it for a yeasted sandwich bread so thought I'd try it. Boy, did it puff!! (did the same for my bread too)

...a little about my experience...I've been baking GF and DF for many years. Long before there were easy mixes to be found anywhere, let alone in grocery stores. I used to order large quantities of the basic things needed and made my own mixes similar in nature to the Bob's 1 to 1 type. These days I still order things because much of what is at local stores isn't safe for kiddo in other ways, but go for the mixes so I don't have to store so many different ingredients and make my own.
I was not a big from scratch baker before, but I went back and learned (read) what the ingredients do in regular baking so I could understand better how to mimic it in GF baking. I remember none of it...lol and rely on books, which are also easily found these days. I've been cooking and baking GF/DF so long I am completely stumped if you ask me a regular baking question.

 

[DigMyChicks]

Thanks DMC!

Have you been doing any baking lately? I miss seeing your pretty decorated cookies.

Just bread from Ron’s starter. I have not made any cookies lately. I was supposed to do cupcakes for a graduation but that will probably not happen now.

Hi everyone! I've really started baking a lot over the past few weeks. I made a sourdough starter, and have been making bread, coffee cake, crackers, pizza....you name it! Here are a few of my recent bakes.View attachment 2125629View attachment 2125630View attachment 2125631View attachment 2125632

Nice job!

 

[SnapdragonQ]

**apologizes for the dutch baby puzzle, then runs and hides**

 

[oldhen2345]

Hi everyone! I've really started baking a lot over the past few weeks. I made a sourdough starter, and have been making bread, coffee cake, crackers, pizza....you name it! Here are a few of my recent bakes.View attachment 2125629View attachment 2125630View attachment 2125631View attachment 2125632

bet your house smells heavenly. Nothing smells better than fresh baked breads.