This is kind of a big deal for me since gluten-free baking is complicated. The chemistry is almost completely different from “regular” baking, and I haven’t figured it out yet. I’m mostly okay with that — I’m more interested in cooking, anyway. And truth be told, I don’t really miss bread. I miss quick breads and cakes, but I don’t really miss bread-bread.
So, over at Gastroparesis and Gastronomy, MK posted a recipe for Fast, Fresh, Hot, Yeast- and Dairy-Free Squash Herb Bread. It looked delicious, and the recipe she originally got it from mentioned it was made using a gluten-free flour mix. So, I tried it with one (Bette Hagman’s GF mix) and it didn’t turn out. It was toasty and hard in the middle, and sounded done when I thumped it, but it was realllly doughy in the middle.
|Crunchy outside, doughy middle|
|After being mixed|
|Coming out of the oven|
[Edit: Both times I made it, I ignored the advice to knead it. Gluten-free bread does not need to be kneaded (haha...). That's why there is no dusting of flour. Both times, I just used my hands to shape it (first time) and separate it into rolls (second time). I also just run cold water over the knife to make the cross.]
|Mixed by hand|
and I split it up into rolls (but then forgot to take a picture until they were in the oven…):
|Up close and personal|
When they got out of the oven, I was eager to see how they worked, so I cut one open. It looked a little doughy, but worlds better than the last attempt. Then, I remembered my friend Frieda (who loves bread) told me that sometimes breads like this continue to bake while they’re cooling, and it’s important to let them. So, I did my best to be patient, and then took a peek.