Experimenting the gluten-free way

Baked goods in my house go way too quickly. I don’t make them all the time, but when I pull out a batch of chocolate chip cookies…forget it…it’s gone by that night. Yes, six people really can eat 24 cookies in a day! So, I save the baked things for special times, or when I’m feeling in a “sweet kind of mood.” (um, yes, women, you understand!)

Since September of 2011, I’ve been experimenting with various different gluten-free flours and baking mixing. I shared with you about Pamela’s, which is my first go-to choice for mixes. But I try to have an open mind.

When we started our adventure, I baked solely with coconut flour. I liked the flavor and texture of the finished product, but hated the fact that coconut flour required so much liquid and eggs!

So, I slowly started moving to almond flour. My husband loved my baked goods with almond flour, but he’s a “fat lover”…and I’m a “carb lover.” So whenever I ate an almond flour cookie, I was left unsatisfied.

After almond flour, I was discouraged and just started following other peoples ideas from their recipe books. I also discovered the line of Bob’s Red Mill products. I realized very quickly that I hated the Bob’s Red Mill gluten-free products. I couldn’t figure out why. Then recently, I realized, it was the sorghum flour that I dislike….VERY MUCH SO! *bleh!* Apparently, I’m the only one in the family that can taste the sorghum flour.

Anyways, I have gotten away from Bob’s Red Mill and started experimenting with Pamela’s, King Arthur, and also Betty Crockers Gluten-Free line. I have learned the flavors that bake up nicely, have a great texture, and also have a wonderfully great taste! I noticed my top picks for all my pre-made mixes all have “rice-flour blend” for the base. I think I need to readjust my thinking on flours!

Whenever I try out a new mix, these thoughts go through my mind:

  1. Does it taste like the wheat-flour alternative?
  2. Does it bake nicely?
  3. Is it easy to make?
  4. Does the smell in my kitchen make me want to devour every last bit of it?

If I answer “yes,” to all the above, it get the “Kelly Seal of Approval.”

From trying the pre-made mixes, I have learned what I like to bake (and EAT!). The pre-made mixes can be expensive, especially for a family of six. I feel like all of our experimenting has helped me learn the World of Gluten-free….so maybe my next mission will be to make my OWN gluten-free flour blend!!

But everyone has different taste buds and cravings.

Would love to hear your favorites!!

Kelly

(picture from: whats4dinnertonight.wordpress.com)
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3 thoughts on “Experimenting the gluten-free way

  1. I just started using sorghum, I like the way it “behaves” and I don’t notice a taste. My husband walked in the house and smelled it baking in a birthday cake this weekend. I have really tried any of the mixes but I’ve bought a few. It is usually just easier to make my own mix.

    GF baking is so expensive that I don’t take a lot of chances. I’ve still never tried cookies but I have done a lot of quick breads and muffins.

    • Thats great about trying sorghum!! it is a wonderful flour and does behave wonderfully in baked goods. I wanted to like it 😦 i even mixed it in with other types of flours to try to mask the flavor. I dont know why im so sensitive to it! thanks for sharing holly!!! 🙂

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