I’m not gonna bury the lede, friend. Tom Sawyer is not a bread flour. You have no idea how much I wish I had better news for you. But things … more
I’m not gonna bury the lede, friend. Tom Sawyer is not a bread flour.
You have no idea how much I wish I had better news for you. But things didn’t go well. To be fair, by this point in one of the challenges in this Gluten-Free Flour Test, I seem to be tired of the recipe. Poor Tom, going last and all.
Things started out as per usual. Nice dough, a bit tacky to the touch but not overly sticky. A wee bit dry, though, I thought. But maybe it was my imagination.
It wasn’t my imagination. See how it feathers and splits around the edges, even before the rise?
It did rise, though. And the rough edges were accentuated.
It browned nicely. It did. But there was no give to it once it was baked. It was … hard.
You can see inside that it did, in fact, rise, since the center isn’t gooey. But not well, I’m afraid. I was going to use them for dinner last night, but instead I went to Plan B.
Sorry, Tom. If it’s any consolation, I think you’re going to make some really nice gluten-free cookies.
|Cup for cup replacement claim||10|
|Cup for cup replacement result||5.0|
|Ease of use||6.5|
P.S. Strawberries are in season! We’re going to do easy-but-amazing things with them.
P.P.S. I’m working on hacking Better Batter to make it into a gluten-free bread flour. Expandex is kind of temperamental, so there’s a lot of trial and error going on. But I’m gonna do it! For the Team!
P.P.P.S. I shall include a shameless self-promotion I-wrote-a-cookbook reminder here, at the end of posts. Because reciprocity is important. I love you. And I thank you for supporting me by buying a copy.