Any Home Bakers Here?

[ronott1]

I baked a beautiful loaf of GF bread today. (It's chilly and therefore a good day to have the oven going!)

I had a "heel" sandwich. Fresh home made bread, still warm, with home made jam and PB. Life doesn't get any better than that!

That sounds good!

GF bread can be a challenge.

 

[pennyJo1960]

Morning Home Bakers !

 

[Sally PB]

I picked some rhubarb today to make jam. You mix chunks with sugar to macerate overnight in the fridge. Well... there are some stalks left over... What to do with them that doesn't take a lot of time, is gluten free, and I already have the ingredients?

Rhubarb Custard. Except the custard broke, and though it's tasty, it's watery, and nothing I'd serve to anyone other than hubby and me.

Recipe, and a plea for help at the end. (Please don't put this in the index until I figure it out.)

Rhubarb custard

3 eggs
2 c sugar
1/4 c gf flour
1 tsp vanilla
3 tbs milk
1 tbs butter, melted
4 cups diced Rhubarb

Mix all but rhubarb together.

Put diced rhubarb in buttered deep dish pie pan and pour mix over. Bake at 400 for 50-60 minutes.

I thought almond flour would add a good flavor. I baked it the entire hour, and it was still somewhat under done, but it was getting too dark on the top. I thought, well, maybe it'll set up as it cools. Nope.

So... Next time (because it's tasty enough that there will be a next time), what about using cornstarch as the thickener? I'm also thinking I'll add 1 teaspoon of cinnamon.

After I took some out of the pan, a lot of juice ran into the empty spot.

Should I try the cornstarch? Would tapioca starch/flour be better? If it isn't done at 60 minutes, should I just cover it with foil so it won't burn and keep baking it? (But wouldn't that trap the moisture in it?)

Hubby said, "It's not bad," which means he might like it, and I just asked him to try a bite when he didn't really want to.

 

[R2elk]

I picked some rhubarb today to make jam. You mix chunks with sugar to macerate overnight in the fridge. Well... there are some stalks left over... What to do with them that doesn't take a lot of time, is gluten free, and I already have the ingredients?

Rhubarb Custard. Except the custard broke, and though it's tasty, it's watery, and nothing I'd serve to anyone other than hubby and me.

Recipe, and a plea for help at the end. (Please don't put this in the index until I figure it out.)

Rhubarb custard

3 eggs
2 c sugar
1/4 c gf flour
1 tsp vanilla
3 tbs milk
1 tbs butter, melted
4 cups diced Rhubarb

Mix all but rhubarb together.

Put diced rhubarb in buttered deep dish pie pan and pour mix over. Bake at 400 for 50-60 minutes.

I thought almond flour would add a good flavor. I baked it the entire hour, and it was still somewhat under done, but it was getting too dark on the top. I thought, well, maybe it'll set up as it cools. Nope.

So... Next time (because it's tasty enough that there will be a next time), what about using cornstarch as the thickener? I'm also thinking I'll add 1 teaspoon of cinnamon.

After I took some out of the pan, a lot of juice ran into the empty spot.

Should I try the cornstarch? Would tapioca starch/flour be better? If it isn't done at 60 minutes, should I just cover it with foil so it won't burn and keep baking it? (But wouldn't that trap the moisture in it?)

Hubby said, "It's not bad," which means he might like it, and I just asked him to try a bite when he didn't really want to.

Rhubarb sauce

Cut 1/2" chunks of rhubarb into a saucepan. Add enough water to cover the bottom of the pan. Cook, covered, until falling apart tender with occasional stirring to prevent pan bottom from burning.

Sweeten to taste and use like applesauce.

 

[ronott1]

I picked some rhubarb today to make jam. You mix chunks with sugar to macerate overnight in the fridge. Well... there are some stalks left over... What to do with them that doesn't take a lot of time, is gluten free, and I already have the ingredients?

Rhubarb Custard. Except the custard broke, and though it's tasty, it's watery, and nothing I'd serve to anyone other than hubby and me.

Recipe, and a plea for help at the end. (Please don't put this in the index until I figure it out.)

Rhubarb custard

3 eggs
2 c sugar
1/4 c gf flour
1 tsp vanilla
3 tbs milk
1 tbs butter, melted
4 cups diced Rhubarb

Mix all but rhubarb together.

Put diced rhubarb in buttered deep dish pie pan and pour mix over. Bake at 400 for 50-60 minutes.

I thought almond flour would add a good flavor. I baked it the entire hour, and it was still somewhat under done, but it was getting too dark on the top. I thought, well, maybe it'll set up as it cools. Nope.

So... Next time (because it's tasty enough that there will be a next time), what about using cornstarch as the thickener? I'm also thinking I'll add 1 teaspoon of cinnamon.

After I took some out of the pan, a lot of juice ran into the empty spot.

Should I try the cornstarch? Would tapioca starch/flour be better? If it isn't done at 60 minutes, should I just cover it with foil so it won't burn and keep baking it? (But wouldn't that trap the moisture in it?)

Hubby said, "It's not bad," which means he might like it, and I just asked him to try a bite when he didn't really want to.

It looks like you can use either corn starch or almond flour in custard.

Baking a custard is iffy and can do what yours did. It is safer to make the custard on the stove and then pour it over the rhubarb. If you want to brown it, use a torch.

 

[Sally PB]

It looks like you can use either corn starch or almond flour in custard.

Baking a custard is iffy and can do what yours did. It is safer to make the custard on the stove and then pour it over the rhubarb. If you want to brown it, use a torch.

Ah. I will try it again with cornstarch, and see what happens. Thanks for the info.

 

[jnicholes]

Had a bit of a scare last night. One of the chicks escaped the brooder and I couldn’t find her until 9:00 PM. She wasn’t hurt, she was calmly roosting on the food storage shelf.

How she got up there, I don’t know. I guess she’s a good jumper.

 

[Aria]

Had a bit of a scare last night. One of the chicks escaped the brooder and I couldn’t find her until 9:00 PM. She wasn’t hurt, she was calmly roosting on the food storage shelf.

View attachment 3847189

How she got up there, I don’t know. I guess she’s a good jumper.

Jared She is beautiful. I MISS MY CHICKENS. You know...I
miss what my life WAS. Trying to make the new life work.
BYC and people like you HELP. Fond regards, Aria

 

[R2elk]

Had a bit of a scare last night. One of the chicks escaped the brooder and I couldn’t find her until 9:00 PM. She wasn’t hurt, she was calmly roosting on the food storage shelf.

How she got up there, I don’t know. I guess she’s a good jumper.

Based on the feathers, it can fly.

 

[BullChick]

Good morning, humans. I finally used my canner last night. I don’t have my handy equipment, but I managed to get the black beans done, and the jars out. It took an hour, but I also got the lid unstuck. Lubrication is important.
I saw a video short by a woman saying she’s always asked how much a mini cake is worth. One cupcake? Two? This person’s comment was the best.