Ever since Chris went gluten-free I have been evading bready recipes like the plague. And I’m not just being a sissy, either – the very first attempt I made at baking a GF treat for the hubs was a huge disaster. Well, it was mostly the fault of our oven, which I later learned runs 50 degrees too hot. Whoops! The result was a pan of “brownies” that looked like they were baked in the Burning Steppes rather than the comfort of my home.
Side Note: Never underestimate the necessity of an oven thermometer. Seriously. Every kitchen should have one.
But, still, it was a big enough failure to keep me cowering in the corner and splurging on GF breads at the grocery store.
The cream scones I made the other week were like a gateway drug for me. I was high on success! I made scones… They didn’t burn… They didn’t fall apart… They were delicious! And best of all, they didn’t kill my husband when he ate them. :P
Yesterday I took an even bigger leap and baked a loaf of Banana Date Bread, which I’ve been in love with since college. This was like a GF baking midterm for me: If it sucked, I’d drop out and go back to cowering; If it ruled, I’d keep studying for my final.
Mind you, I definitely had my doubts as I was mixing the batter. All kinds of panic was running through my head. “Oh God, it’s so thick!” And then a little snort ’cause that reminds me of Millhouse. And then back to panicking: “Did I use too much xanthan gum? Is this going to be a brick? What if it doesn’t rise? What if it’s not just my oven and I really do suck? The regular dough doesn’t look like this.”
Normally I give in to these thoughts and, against all better judgment, make adjustments that I deem necessary. But this time I didn’t – I rode it out and waited to see what happened.
What happened was my new mid-morning snack for the rest of the week that Chris gets to enjoy, too.
Replace flour in the original recipe with an all-purpose GF flour blend. I use Bob’s Red Mill.
Add 1 1/2 tsps xanthan gum.
I also replaced the unrefined sugar with baker’s sugar so it would dissolve better in the wet ingredients.
And since I haven’t been vegan since college, I now enjoy a thick slice warmed up with real butter or a swipe of whipped cream cheese.
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