I keep trying one more bite, hoping that maybe it will taste like I’m expecting and wanting.
But it’s no use. I have lost my gluten-free cooking mojo this week. It’s one thing when you spend time cooking or baking and it doesn’t turn out, but when you rush to get it done because you have two kids under four, and if it doesn’t come out right, you can’t just go to the store and buy something else, it is even more annoying.
But I can have good humor about it. One gluten-free blogger says on her site that with gluten free baking you have to be able to take it when things don’t turn out right.
Last night I made three batches of gluten-free short bread that were just horrible. They didn’t even cook…. after an hour in the oven two of them were still soft. It was strange, actually.
And this morning Azita asked me for pancakes. I used xanthum gum which can really make things come out wrong sometimes. It is used to bind flours together like gluten would do, but it makes for gummy messes of muffins and pancakes when there is too much liquid or too much xantham gum or something. I’m not sure, but I’m very much not in love with it like so many in the gluten-free world are. And it really seems to screw up when you try to use it with egg replacers, be they pureed fruits or flax goo.
Gluten free baking is much more of a science with liquids and amounts. One gluten free blogger I read measures everything to the ounce. I think I’m gonna have to get like that. But my style is improv. And I do seem to be able to improv with teff flour. The downfall of that is, I’ve made some great stuff and don’t remember how!
I’ve got to go back to my basics. Teff flour, flax goo egg replacer, rice flour. A lot of gluten free bakers swear by mixing 4 or 5 gluten free flours and xantham gum to fake that wheat flour texture, but it’s not working for me.
Now I have three or four mixing bowls to clean up and nothing to show for it! I couldn’t even make myself eat the pancakes, which actually weren’t terrible, just kind of gummy– but what’s the use in eating grains and carbs, which aren’t the healthiest food groups, if you don’t like it?
I’ve got a green smoothie ready to go at least!
Oh, and I told my dad it’s the thought that counts. The baby-on-the-hip, expensive gluten/dairy free ingredients thought that counts, since his birthday present shortbread didn’t work out and I don’t feel like trying again!