Here they are just before they went in the oven. I need a LOT of work on shaping these.
Any Home Bakers Here?
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@igorsMistress can I ask the temp on oven to make the meatballs please?
350 Penny. To 375 sorry.
Hey as long as they taste good, and I bet they do! They look good!
They're out of the oven and smell fabulous.
They unwrinkled some... But this is my first time with this technique, so I'll just say I need more practice. Sound like an excuse??? We did get an incredible buy on some hot dogs last Saturday.
I can't wait to start making my own. 
They unwrinkled some... But this is my first time with this technique, so I'll just say I need more practice. Sound like an excuse??? We did get an incredible buy on some hot dogs last Saturday.
I can't wait to start making my own.
Last edited:
Same thing making French Toast with your own bread. Store bread suck up the egg mixture like a camel drinking at the oasis, then starts to fall apart when you take it out of the pie plate (at least that is what I use). Totally different with the bread I make.
Sounds like a "counter space sucker" I can do without. I have frying pans for bacon and sausage and a toaster for bread.Thats funny. I use it for bacon and sausage patties and toast.
I did add the starter the night before with all the other ingredients. I'll add more starter next time. I wonder why mine doesn't act like yours with the "standard" amount.
Close your eyes when you eat the hotdogs and you'll not notice a difference
Thank you waiting on banana bread did it with espresso and brown sugar .. Then my meatballs can go in to finish I also used jimmy dean labeled Italian sausage .. Added Mustard greens and green onions all diced
@bruceha2000
I finally had some time to do some digging, and according to the America's Test Kitchen GF book, potato starch "provides structure, tenderness, and binding power." According to some other books it gives breads a lighter airy texture.
Tapioca doesn't serve the same function but cornstarch, arrowroot, and sweet white rice flour can. According to ATK, arrowroot or sweet white rice flour can be subbed out for potato starch in "their" flour blend, which is the fairly generic rice/potato starch/tapioca mix.
I would imagine, if you are making up your own flour mix, the switch out with either mentioned above should work. I also grabbed a few books that have sandwich, brioche, quinoa sandwich, and a rye style breads that don't call for potato starch (or flour) to begin with if you want a copy. (I haven't made them yet and can't speak to how sliceable they are)
This site that lists all the different flours in a chart and covers the ratios needed so you can make up your own mixes according to what you are trying to achieve. I'm sure there are plenty more sites out there with the flour ratios.
https://theheritagecook.com/gluten-free-3/flour-power-building-a-flour-blend/
Came across this recipe in my searching. It's a millet based sandwich bread, without potato at all, and according to the blog looks to have a nice sliceable texture. (I haven't made it yet) From experience the best GF breads all seem to call for a little bit of vinegar in them, like this one, and I've always used ACV (apple cider vinegar.) I've done lemon juice too, but ACV seems to work better.
https://glutenfreebaking.com/gluten-free-sandwich-bread/
One of my books covers the ingredients and ratios too and I can copy those pages. And lastly, one of my books has all the different flours listed for each recipe and does not rely on one "base" mix. It's a newer to me book, but looks like it matches with other recipes I've tried. I only paid $4 or $5 online through a used online site.
Holler if you want copies of any recipes, the info from my ATK book on the potato/arrowroot sub, or more links for other books.
I finally had some time to do some digging, and according to the America's Test Kitchen GF book, potato starch "provides structure, tenderness, and binding power." According to some other books it gives breads a lighter airy texture.
Tapioca doesn't serve the same function but cornstarch, arrowroot, and sweet white rice flour can. According to ATK, arrowroot or sweet white rice flour can be subbed out for potato starch in "their" flour blend, which is the fairly generic rice/potato starch/tapioca mix.
I would imagine, if you are making up your own flour mix, the switch out with either mentioned above should work. I also grabbed a few books that have sandwich, brioche, quinoa sandwich, and a rye style breads that don't call for potato starch (or flour) to begin with if you want a copy. (I haven't made them yet and can't speak to how sliceable they are)
This site that lists all the different flours in a chart and covers the ratios needed so you can make up your own mixes according to what you are trying to achieve. I'm sure there are plenty more sites out there with the flour ratios.
https://theheritagecook.com/gluten-free-3/flour-power-building-a-flour-blend/
Came across this recipe in my searching. It's a millet based sandwich bread, without potato at all, and according to the blog looks to have a nice sliceable texture. (I haven't made it yet) From experience the best GF breads all seem to call for a little bit of vinegar in them, like this one, and I've always used ACV (apple cider vinegar.) I've done lemon juice too, but ACV seems to work better.
https://glutenfreebaking.com/gluten-free-sandwich-bread/
One of my books covers the ingredients and ratios too and I can copy those pages. And lastly, one of my books has all the different flours listed for each recipe and does not rely on one "base" mix. It's a newer to me book, but looks like it matches with other recipes I've tried. I only paid $4 or $5 online through a used online site.
Holler if you want copies of any recipes, the info from my ATK book on the potato/arrowroot sub, or more links for other books.
Maybe I'm the only one, but I actually like it when blueberries, blackberries, cherries, strawberries, etc...turn my baked goods colors. I think it's a mind trick thing. Brightly colored food seems to taste better.
When my kiddo was little I used to make "special" cupcakes. The special was smashed berries which colored the muffins for fun. Kiddo never knew back then those were for replacing typical cupcakes and frosting because of allergies and these days still prefers the colorful muffins and brownies for birthdays.
So yeah...we think blue foods rock!
So this is my result did Banana bread then Italian meatballs IM style had 46 meatballs
had to have a few slices as you can tell turned out real good
had to have a few slices as you can tell turned out real good
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