Wednesday, May 6, 2009

Baking Update

Yikes!  Where has the time gone?  It seems like it was just last night that I posted the first baking post.  And it's really been two weeks.  

Since my last post, I have started my latest science project (since GF baking really is more about science and less about "cooking":  Karina's English Muffin Recipe.  They were pretty close to the real thing.  They even had nooks and crannys for butter.  Perhaps that was what was missing - butter.  I baked and ate about half of them.  I ate two straight out of the oven and two were used for English Muffin Sandwiches (to be soon described in another post) and I froze four, unbaked.  Those are still in the freezer hopefully to be baked soon.  I'll let you know how that goes.  I made my usual change to a Karina recipe; I subbed brown rice flour for the millet.  To be quite honest I don't have the time, energy, or space for another GF flour.  I have brown and sweet and white rice, buckwheat, sorghum, teff, tapioca, cornmeal, potato starch, corn starch, and lotus starch (a whole nother post as well).  I simply don't have room in my fridge to store the flour, nor do I have the brain capacity to remember how much millet I have left.  Just not going to happen.

I also completed a science projection:  Biscuits! from Hey, that tastes good!  In my last post, I had mentioned how fantastic tasting these were.  I have since discovered that they have amazing super powers beyond just tasting fantastic.  The unbaked dough also happens to freeze well and bake up tasting and looking as fantastic as the original.  Imagine the potential!  You can make a double or triple batch of the dough and freeze the majority unbaked.  Then, whenever you feel like freshly baked biscuits, you can have them with minimal effort and dishes.  I'm in love.  If I could, I think I would marry these biscuits.  
The only prep prior to freezing is cutting them into squares.  I froze about half the squares in a recipe.  When I was ready for biscuits round two, I popped them out of the freezer and onto a baking sheet.  Into the oven they went at 400 degrees for 15-18 minutes.  When you bake frozen goods, you should always lower the temperature by at least 25 degrees lower than the recipe says, and plan to bake them for a longer time.  I had to pull the smaller biscuits out early (because mine were not sized equally) but they all tasted fantastic.  
I hope you enjoy these biscuits as much as I do.

1 comment:

  1. I know the problem of having too many flours! Thankfully, I've found a blend I love, and seems to work well w/ most recipes.
    What did you use to shape the English muffins? I've been trying to eat tuna like mad so that I can use the's taking too long! I can only have so many tuna sandwiches (I can't believe I'm saying that. I once thought I'd never be able to have another sandwich again).
    Those biscuits look fantastic! Good to know about the dough's ability to freeze. Now, if only I had room in my freezer! I'll try those this weekend!
    Hope all is well!