Gluten Free in the Kitchen

The last few days have been busy baking for more thank you gifts.  It is wonderful to be able to experiment in my kitchen and know that I do not have to worry about all these calories :).  I have been wanting to experiment with Gluten free for years and always found a way to back out.  I love my bread that is wheat all the way but seem to feel guilty after I have devoured slices of it rich with Irish butter, Kerrygold of course :).

If you are going to indulge you may as well do it all the way with the  best butter around.  Delicious!


I am making a loaf of gluten free bread from  http://glutenfreeonashoestring.com/gluten-free-japanese-milk-bread-the-softest-bread-ever/
When I was mixing it, it was very wet so I had to add a whole extra cup of gluten free all purpose flour.  These breads get expensive.



The beginning stages of making this bread...making a roux with flour and water.  I am still trying to figure out what purpose this has :)

Now onto the fun stuff, adding yeast to the flour.  The one thing I am learning with regard to making this bread is that with this and most gluten free bread it is not like making regular bread, four ingredients and you are done.  I cannot tell you how many ingredients I have used to make this one.  There are so many ingredients int the flour itself and then you need, vinegar, eggs, sugar, and cream of tarter which I always thought was only used for making the Irish Soda breads the old fashioned way.  I am excited to see how this loaf will come out... It really is for my daughter to try!






The bread is rising patiently in my warm bedroom as that seems to be the warmest room in the house.  I decided to leave it for a couple of hours as it seems very heavy.  I want it to be light and airy and more like a regular wheat bread in texture.  I had tried a different loaf of bread the other day and it was not successful.  It looked fine going into the oven and I thought it would come out well but in my honest opinion it really had too much yeast and too much water.  The two together just made it flop!

This is how it looked going into the oven... but I didn't even take a picture of it coming out of the oven.  

This is my very first successful looking loaf of Gluten Free Bread!  I am so happy that it at least came out looking that way, we of course will have to do a taste test.  Boil the kettle, find the butter and wolla!

I do want to update you on the brownies though, they were a huge hit.  I did make more today and I reduced the sugar by about half a cup and let them bake longer and the result was excellent.  A lovely cake-like brownie. Really, really  yummy!                                                                                                 

I want to share one of my favorite quotes with you and hope that you like it