Improvements!

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 got all bubbly and tall(er) than it had in previous attempts.

Blurry, but I think you can tell that it’s a bit more bread-like.

And it tasted mighty fine.

But on the same day, tragedy struck. I went to grab my rolling pin to make a (stunning GF) apricot pie. This is what greeted me when I looked at the pin.

It was a gift from William’s Sonoma. I’m hopeful, but I’m not going to place any bets, though I hear they have great customer service.