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Successful 1St Attempt At Baking
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Today I tried my first attempt at gluten-free baking from scratch. I have been reluctant to try with all of the bad things I have heard about gluten-free flour (I realize that it has come a long way, so I had high hopes). I was able to substitute all-purpose gluten-free flour + xantham gum into my old recipe for double chocolate zucchini bread. I also substituted gluten/dairy free choc chips. Recipe can be found here:

http://www.cooks.com/rec/view/0,164,151183-252206,00.html

The result was much better than I expected. It was a little less sweet than I remember - which is kind of a good thing. Overall, I would call it a success! Yay me!!

(I needed to share with someone, and most gluten-folks just wouldn't appreciate how exciting this is...)

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I'LL be the judge of that !!

(I'f you'll be kind enough to send me a piece?) :lol:

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I'LL be the judge of that !!

(I'f you'll be kind enough to send me a piece?) :lol:

I would gladly send some, but I am not sure how well it will travel :)

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June... Yay...happy for you! I've gotten all the ingredients and hardware...tomorrow is baking day! I've got 4 recipes I'm going to try (my 1st attempts)... The offspring is leaving on Sunday for a week on the cape... I'm hoping to be able to make him a few things when he comes back... ;)

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Good for you, June!! :D

I think the best success comes from converting our previous gluten recipes. When I first started baking gluten-free, I tried a gluten-free banana bread recipe and it didn't taste quite right to me . . . but it wasn't the gluten-free part, it was the "this isn't my recipe" part.

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I'm very proud of you. I have yet to attempt to bake from scratch, I mean I never even baked goodies before no gluten. :lol:

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Good for you! Now that you have confidence just think of what your future holds. Soon you'll be baking bread and croissants! :) FYI brownies, cookies and many cakes are very easy to make gluten free. Far, far better than bought, as you have found out.

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Today I tried my first attempt at gluten-free baking from scratch. I have been reluctant to try with all of the bad things I have heard about gluten-free flour (I realize that it has come a long way, so I had high hopes). I was able to substitute all-purpose gluten-free flour + xantham gum into my old recipe for double chocolate zucchini bread. I also substituted gluten/dairy free choc chips. Recipe can be found here:

http://www.cooks.com/rec/view/0,164,151183-252206,00.html

The result was much better than I expected. It was a little less sweet than I remember - which is kind of a good thing. Overall, I would call it a success! Yay me!!

(I needed to share with someone, and most gluten-folks just wouldn't appreciate how exciting this is...)

This looks awesome! So, please share with us what flour mixture did you use and how much xanthan gum?

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A big YAY from me also. I was hoping you would post and let us know how things went. Glad you are off to a good start.:)

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Great going!!!! There's nothing like the feeling of confidence & satisfaction that success gives you is there? You've turned a corner my girl & the future is bright! YAY!biggrin.gif

Applause, applause!

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Crap. I've got everything but the nutmeg... :(

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Crap. I've got everything but the nutmeg... :(

While it may not be quite the same, can you just skip the nutmeg and add extra cinnamon?

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Thanks for all of the great support!!

Bread will be my next hurdle. Since I have never really cooked bread (without my mom's supervision as a kid), I suspect there might be a few duds before getting that one edible. But, that's OK - all part of the learning process.

@freeatlast - I used Bob's "all purpose baking flour" (4c) and 1 tsp xantham gum. the flour package says 1/4 tsp xantham gum for each cup of flour.

@justlisa - I am sure it would be fine with no nutmeg.

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