Any Home Bakers Here?

Your recipe is coming? YES Please. I collect recipes.
You know it's gluten free right? Uses brown rice flour too...still want the recipe?

@Sally PB you want the recipe? Haven't cut one yet but they look terrific. PIcs in a few...
I was making pepperoni pizza Son asked to put bacon too. Everything is better with bacon right.
Didn't you mention a chicken and bacon pizza the other day?

Someone did and my light bulb turned on because kiddo can't have pepperoni and wasn't fond of the ham or the sausage I've tried, and I've been struggling to find something safe and tasty.
When I saw bacon I was like Bingo!

Then I asked kiddo about trying bacon. If the resounding yes didn't convince me the drool sure did.
 
I would NOT use Rice Flour....would I be able to use
another Flour? I have Oat Flour and Barley Flour and Whole Wheat and Rye.....
Perhaps. It's been so long since I baked with regular flours I have no idea which would work best. This recipe is specifically tailored to rice flours and gluten free mixes , so you would have better luck, and loaves, using a regular blueberry lemon bread recipe. Maybe try the recipe page that was linked on the previous page?
 
I spatchcocked then halved a small chicken, tucked some baby red potatoes and carrots around it, and put it all in my clay baker to roast.Thex other half is in the freezer. I hope the roasted chicken comes out tender enough for Ken….he doesn't like chicken but he’s getting pretty sick of buttered noodles, mashed potatoes, and jello. :gig
 
:drool Yes!! Please!!!

Gluten Free Lemon Blueberry Bread

It uses the common white rice, brown rice, tapioca, and potato gluten free flour mix. I used an all brown rice, tapioca, potato mix I made because it's what I had handy. I think Namaste or Bob's 1 to 1 would work fine so long as you changed or eliminated the xanthan, salt, and/or baking soda as needed.

(let me know it it's too blurry so I can take another pic)

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All three were baked on the middle rack (I have 3) in the middle of the oven for the full 60 minutes. The silicone pan one got a tiny bit overbrowned on the bottom corners of the loaf. It also did not rise as well. The metal pan loaves rose up over 1 & 1/2 inches whereas the silicone loaf rose only about 3/4 inch or less. Probably due to the heat conductivity differences.


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Pretty tasty. Not overly sweet with a nice balance of lemon to blueberry.
A lemon glaze would have been terrific, but I'm trying to cut sweets where I can so did not do a glaze. It's plenty moist and delicious all by itself and has a nice almost crispy crust from the amount of sugar.
Would go perfect with a cup of coffee, tea, or whatever brunchy get together one might be having.

Couple of things I changed... I used big fat frozen blueberries, thawed. I swapped in some splenda for some of the sugar, and I used a stand mixer and made all three batches together. Also my pans were an inch bigger all the way around than what the recipe called for.
 
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