It was my attempt at one of our most favorite breakfasts - bundt pan rolls. The second attempt was a little better . . . but not much. It was discouraging. This was my first absolute failure in gluten free baking. They don't look bad, but the taste was awful - it was more than that gritty taste that gluten free food often leaves in your mouth. It was just bad.
This experiment was a success & a failure:
These are suppose to be hamburger buns. Something went wrong with the rising & baking, but I'm here to tell you this was the absolute most delicious tasting bread I've ever made. So I'll keep working on it - we'll tweak it until we get it. For now I just put these in the toaster and then spread butter & my mom's homemade raspberry jam on them!!
NOW - this experiment was a success - from start to finish . . . .
GLUTEN FREE GOLDFISH CRACKERS! BG has only cried for a few food items - goldfish is one of them. I think I'll be baking these on a weekly basis. I found the recipe here through The Tasty Kitchen website. I substituted Bob's Red Mill Gluten Free All Purpose Flour and Xanthum Gum for the wheat flour in this recipe. Everyone in the house loved them!
Here's to more successes and less failures in my kitchen!
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