Gluten-Free Baking Flop Fix #32

Before going gluten-free, I felt like a pretty competent baker — banana bread was easy-peasy, cakes were for fun on birthdays, cut-outs were a breeze. Scooping all-purpose flour and leveling it out, then dumping it into a bowl was a mindless task.

Just one flour. No worrying about a starch to flour ratio or the best flour blends for gluten-free baking. 

But since I’ve been gluten-free, there have been plenty of flops. And to be honest, it’s not just my ego that’s been hurt, but my pocket-book too — gluten-free flours are expensive! So the year I attempted and tossed out not one but THREE different batches of Spritz cookies, I was less than jolly.

This week, I took advantage of the cooler temps and got into the kitchen early in the day. I had received a goodie box from King Arthur Flour and had garden fresh zucchini and maple syrup from State Fair to put to good use.

I thought the whole grain flour blend would be a good match for the muffins/bread I had in mind. I was assuming it was an all-purpose mix that would work cup for cup. (you know what happens when you assume?!) And I had glanced at the ingredients (all whole grain flours, no starches) but didn’t pay much attention and decided to just go for it and use it as an all-purpose kind of mix.

That was my first mistake.

I know that you need a blend of both flours and starches to make things stick together, but in my head I was thinking cup for cup, and should have taken a minute to just slow down and work out my ingredients better.

And I thought about just tucking this one away and not saying more about it, but this blog (as you all know) isn’t about the perfect baked goods or the clearest of photos. It’s about real life. Sharing my daily success AND battles.

I’d like to think of this little experiment as both.

The bread and muffins filled the house with a hurry-up-and-bake-so-I-can-eat-you aroma. Taste was spot on. But after they cooled? VERY crumbly and not dry-dry, but left a dry “feel” in the mouth after the first bite. (again, this is completely my fault and I have big plans for the remaining flours — adding some starch — and am so grateful to my new friends at King Arthur for their generosity)

I was so disappointed (in myself) that I didn’t even snap a photo of them.

Until now.

I pulled a “baking flop fix” and turned that crumbly, dry bread into the best tasting French toast I’ve ever had.

Maple Nut Zucchini French Toast

2 slices maple nut zucchini bread (or ANY flavor quick bread that has become dry and/or crumbly) 

1 egg

splash of coconut milk (or milk of your choice)

pinch of cinnamon

Beat egg, milk, and cinnamon in a bowl. (make sure it is wide enough to put a piece of the bread into the mixture – I used a low, wide pasta bowl) Heat pan to medium and melt pat of butter or oil of your choice in the pan.

In the mean time, soak each side of your bread for at least 30 seconds, then transfer to pan. Cook first side until golden brown, then carefully flip and repeat on the second side.

Transfer to plate and top with butter, real maple syrup, and walnuts.

*This is for French toast for one. If you’re having breakfast with your honey or your family, just double the recipe for each person chowing down. :)

Enjoy it, knowing that you saved the day by not having to throw away a whole loaf of gluten-free goodness.

Do you have any other baking flop fixes to share? Like crumbly cookies make the perfect ice cream topping. Or semi-stale GF bread makes the best croutons. Share them below! 

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6 thoughts on “Gluten-Free Baking Flop Fix #32

    • Thanks for stopping by, Allison! Like I said in the post, I TOTALLY know better than that… I know that you need some starch in there, don’t know what I was thinking, but the taste was spot on and I WILL be using the flours again in the very near future. (if you saw on FB, my oven coil “popped” and started on fire last week, so we just got a new oven!) I’ll keep you posted on my next *success* story. (and good to know about the hotline — I saw that on the website, SO cool!) :)

  1. The best flour is Meister’s . No mixing, it is cup per cup . Adding a little extra baking soda and a half a teaspoon of baking soda if the mixture does not call for any . Niece liked the coffee cake the best with this flour as compared to King Arthur . Said she likes it better than even regular flour!! Yipeee!!

  2. Great post, Sarah! Everyone will be wanting “flopped” bread now so that they can make this dreamy French toast. ;-) Seriously. This is truly one of the most important lessons to teach new gluten-free bakers or anyone who is creating recipes/experimenting. I have some flopped chocolate peanut butter cookies in my freezer that will soon become an amazing cookie pie crust. :-)

    Shirley

  3. You are such a rock star. First, thank you for admitting that you have flops. I have so many flops and get so frustrated!! Ugh! But to take a flop and make french toast, brilliant! You rock!

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