I’ve made a discovery. It’s dry in Arizona. Outrageous, I know, to claim something like that. But I was getting really sick of the gluten free bread’s refusal to rise much. Then I thought—maybe it’s just drying out, despite my best efforts to lube it up and humidify the oven and all that. So I made a REALLY sticky dough…um…batter. Just added maybe 1/3 C more water. And like magic, my goofy GF baguette...

For those of us who are glutinously challenged: I tried to build a better baguette via Jules and one of her awesome recipes. For those of you who haven’t been zapped by the gluten monster yet (I emphasize the yet) this wont mean anything to you. However, if you have. You’ll see my pain. First, a regular baguette has dough that’s been kneaded into elasticity, then left to rise in a warm environment. Most gluten-free bread is...

I went to Gluten Free Steve via Google for his yeast-free cinnamon roll recipe (yeast free out of impatience, not allergy). I was not disappointed. Except in looks. I can’t get my build to look like his! I followed his instructions but, as you can see, my roll dough is rather blobby (buttery, but blobby). There is no cutting I can do. They still look okay in the pan, they won’t hold up on their own in a regular pan, sadly. Today,...

Mmmm. Small batch goodness. Fish goes in next!

Extreme measures (and contraptions) for beer battered goodies of the gluten free variety.