Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Comically Bad, Slow Bread
0

8 posts in this topic

(Preface. For the newer reader, I am not a gluten free baking newbie. I am not even a baking newbie. :P I made my own bread even before all this, and didn't have any trouble during the transition, and I was using nuts at first. )

I awoke very early this morning, and decided to bake some bread in my brand new, pretty, oval shaped stoneware baking dish, which matches the dish I already have, and that I got so I could make 2 loaves at once.

I have been making this recipe for several months now. I take a box of Chebe, add some more gluten free, high protein flour and an extra egg and some oil to it, a bit of baking soda and vinegar, and bake it. I have made breads, biscuits, little buns, and sandwich rolls, and it always came out.

Like Pioneer Tapioca Girl with Electricity, before dawn, I take the home- ground buckwheat flour out of the refrigerator and start to soak it in a bit of yogurt and water, add chia and amaranth, some salt. After making a cup of coffee, as the sky begins to lighten, I then add the cheese I have grated by hand on the box grater (PTGwE does not use a food processor ;) ) that is missing its handle ("thrifty is as thrifty does") and the eggs and the oil, the vinegar, the pinch of cumin, the baking soda, a little bit of water, and an ear of grated fresh corn and the Chebe mix. And I hand stir this concoction until it is nice and mixed up, no electric mixer for me. Between the chia, the amaranth, and the buckwheat, it is plenty sticky, without the gum.

The oven is turned on, the baking bowls are oiled with extra virgin olive oil, I divide the dough between the two dishes and make a deep crease down the center of each one. The bowls are set in the oven, and I turn on the timer, since these are small loaves, I'll check them at 45 minutes and see how they're doing.

At 45 minutes, they've risen nicely, but the knife I've inserted says the middles are no where near done, so I set it again for 15 minutes and keep baking.

At one hour, they're beginning to brown on top as if done, the house smells heavenly, and the knife I've inserted to check the middle says they're still no where near done. So I set the timer again for 10 minutes.

At one hour 10 minutes, the knife inserted into the loaves is still coming out very gummy. Okay, so reset the timer again. Surely this middle should dry up soon.

At one hour 20 minutes, the knife is still coming up gummy, but the crusts are definitely done. They sound hollow when knocked on. Turn down the oven a bit, so as not to overdo the crust, set timer again. Wash the knives, as I'm running out of clean ones to test with.

At one hour 30 minutes, loaves are still not cooked in the middle, and I'm getting curious as to what is going on. Try turning oven temperature back up. Reset timer. WTH. :angry: These are small loaves, not 9 x 5"s. Look at oven thermometer to make sure oven is heating.

At one hour 45 minutes, remember that we're supposed to drop off car at the shop this morning, (Oh. That Is Why I Was Supposed To Get Up Early :rolleyes: ) so decide to pull loaves out at this point no matter at what state of doneness they are in, so can leave house without bread in oven. Stick knife in middle, and.... still gummy. Pry loaves out of the baking bowls and roll them over, the bottoms of the crusts are perfectly browned, and shiny, like glass, not wet or underdone. What attractive looking bread exteriors, just like little football crusts. I'm pretty sure I could kick one through a set of uprights on the field for 3 points, and it wouldn't shatter.

Run errand of dropping car off, return.

Take the Big Serrated Knife, and saw the loaves in half. They're partially hollow, and the gummy part has settled to the bottom, where it resembles baked cheese glue, topped by roof of brown crust. Taste. Really nice taste, excellent crust texture, and the baked- cheese interior isn't bad, but there's no way this is going to make slices. Maybe chunks. Ask spouse if he wants a piece, and he says, no, wants a sandwich later. Take the loaf into the next room, to show him that this is... not going to work for sandwiches.

Try putting sliced -in- half loaf pieces into the microwave to nuke, until the middles are done. The middles are not having any of this, and remain sticky and moist.

Take bread halves back out of microwave, and contemplate what to do next. Decide that the crusts would make excellent shells for cream cheese and that yummy Chocolate Nut Spread I had tried yesterday (like Nutella, but with Almonds, by Maranantha) and decide to serve it that way. After working on this over 5 hours in between other stuff, my spouse thinks I'm going to wait until lunch to have something to eat ? No way.

So, now, I just have to figure out what to do with the loaf interiors. :lol:

0

Share this post


Link to post
Share on other sites


Ads by Google:

.

So, now, I just have to figure out what to do with the loaf interiors. :lol:

Any home improvementn or craft projects planned? Spackle? Wood glue? Perhaps a mold and it will eventually dry out? Cement patching?

Just started imagining if you put it out for the birds. The squirrels will get there first. That's a pretty funny thought! :D

Maybe I could put it in the glass kiln and we cook cook it to 1500F? Call them crackers?

0

Share this post


Link to post
Share on other sites

It does match the stucco on the exterior....... but the dog would be licking the house.

0

Share this post


Link to post
Share on other sites

At least your neighbors would get some entertainment out of that....

0

Share this post


Link to post
Share on other sites

Thank you so so so much for this post. I'm laughing so hard I'm crying! I feel so understood! This has happened to me too...thanks for making it so entertaining!

0

Share this post


Link to post
Share on other sites




Yeah, I've been there. This is why I stick to recipes that someone else made up - if it doesn't work, I can blame them for the failure. My most spectacular failure was a loaf that rose during baking to twice the height of the pan and was almost entirely hollow in the middle. When cut in half across the top of the baking pan it was like having two bread shoes.

0

Share this post


Link to post
Share on other sites

Have kids? Pre-winter "snow"ball fight!

We use a Gluten Free Pantry bread mix for bread machines in a very nice rice/bread cooker we received as a gift- and are ALWAYS fighting the middle. Flipping, etc. doesn't seem to help and the size and consistency of the void varies in seemingly unaddressable ways.

Ah well, the crust is the best part anyway! Let us know what you figure out.

0

Share this post


Link to post
Share on other sites

Usually, putting a crease and a slice lengthwise down the center of the uncooked dough in the pan, before it goes into the oven, will fix this. And I did that, which is why I was sort of surprised that this didn't let the middle cook through this time. I made nearly the same recipe again this week, minus the corn, into the usual sandwich rolls and little buns, creasing the tops, and it worked as usual. But I've done it in the ceramic bowl before and it behaved better. :lol: The crust was so shiny that time, was the strangest part.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,352
    • Total Posts
      920,503
  • Topics

  • Posts

    • I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.
    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,417
    • Most Online
      1,763

    Newest Member
    Suzette Porter
    Joined