Wednesday, September 10, 2008

Some Random GF Baking Notes

1. I'm not sure what ingredient does it; although, I think it's the xanthan gum, but if you ever lick beaters after making a lot of gluten free bread recipes, you will find the dough tastes very metallicy. Something seems to enhance the metal of the beaters. However, you can't taste it at all when the dough is cooked. Why? I don't know! But it had me really worried the first few times I started baking some of these GF recipes!

2. Also, be aware that home-made bread tends to go bad a lot more quickly than store-bought bread. But if you really want to make it go bad super quickly, put it in the fridge! You need to store it in an air-tight container on the counter if you're not freezing the bread.

If you consider what must go in store-bought bread to make it keep that long on the counter or in the fridge and taste exactly the same as when you bought it - BLEAGH!

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