The Dumbest, Ugliest, And Hardest Focaccia...

[love2travel]

So, I am a seasoned cook and baker. Very seasoned. The monstrosity that came out of my oven today is my first gluten-free failure (and I've been baking a LOT of gluten-free breads, etc.) and what a failure it is. Too bad I did not take a photo before I threw it out. I cannot believe I just threw out baking. Let me describe it:

It is as white as a kleenex, as hard as marble, and R A W in the centre (after I practically had to use a hacksaw to cut it). It probably weighs more than most children and is as dense as some celebrities. It stands about 1/2" tall. It has absolutely zero redeeming qualities. How could it when one cannot even bite into it unless you want to see your dentist?

Anyway, let this be a reminder to all of you - please include the yeast in the recipe rather than let it sit out on the counter!

[ravenwoodglass]

That's always so disappointing. Sounds like it would have made a good hockey puck for the breadsticks I made last week. You could have driven nails with them.

When I cooked for a living I learned to put all ingredients in a line on the counter to my left. As I used them I lined them up on the right. That kept me from either forgetting something or adding an ingredient twice.

I hope your next attempt goes better.

[love2travel]

That's always so disappointing. Sounds like it would have made a good hockey puck for the breadsticks I made last week. You could have driven nails with them.

When I cooked for a living I learned to put all ingredients in a line on the counter to my left. As I used them I lined them up on the right. That kept me from either forgetting something or adding an ingredient twice.

I hope your next attempt goes better.

I'm usually super organized and could make focaccia blindfolded. I just left that one little container sitting there - somehow it was hiding on me. My next attempt is tomorrow but this time WITH the yeast! As I am a recipe tester I also line up ingredients like you. I just neglected one of the most important components!

[squirmingitch]

Well thanks for the laughs!

[Skylark]

Sorry your bread didn't work out but thanks for the giggle. It reminds me of my gluten-free Irish soda bread shaped doorstop.

[mushroom]

I have been meaning to do what the cooks do on the cooking shows, like premeasure the ingredients and line them up. . You have just given me an extra incentive (besides having left things out myself a few times )

[Bubba's Mom]

It's comforting to know that even seasoned bakers can have the occasional flop. I'm sure your next attempt will be much better.

You could use it in your garden for a stepping stone?

[love2travel]

Sorry your bread didn't work out but thanks for the giggle. It reminds me of my gluten-free Irish soda bread shaped doorstop.

[love2travel]

It's comforting to know that even seasoned bakers can have the occasional flop. I'm sure your next attempt will be much better.

You could use it in your garden for a stepping stone?

Oh, yes. It's funny - I probably bake at least 3-4 times per week (sometimes a few times in one day) and this is the first time I forgot the danged yeast!

You know what's funny? It actually was the perfect shape/density for a stepping stone.

[squirmingitch]

Bubba's Mom has now given me a couple laughs today. Thumbs up!

[Darn210]

So, I am a seasoned cook and baker. Very seasoned. The monstrosity that came out of my oven today is my first gluten-free failure (and I've been baking a LOT of gluten-free breads, etc.) and what a failure it is.

Well, that's pretty remarkable, really, that you are just now getting around to producing a gluten-free flop. That's a pretty good run.

[love2travel]

Well, that's pretty remarkable, really, that you are just now getting around to producing a gluten-free flop. That's a pretty good run.

I've always been a good, confident baker and really know my food science so know what makes/doesn't make sense. That and tons of practice. This failure sure was a doozy! That thing is enough to give you nightmares!