Recently my son and I have been binge watching The Great British Bake Off on Netflix. It’s such a different type of baking show. No drama, nice technical bakes, and the judges give thoughtful feedback. I love that the only prize at the end is a cake plate and personal satisfaction.
My son turned to me one evening and said, we should make that. I thought, hmmm, ya, we should. So we are a several bakes in now and have learned a lot, made mistakes, and made some delicious treats. Over the course of our gluten free baking journey we’ve had a lot of fun together.
We’ve spent quality time with each other and learned patience; as well as built up other cognitive abilities through making list, buying ingredients, measuring them out, then putting them all together.
Here are my lessons learned so far:
1. Know Flours. Before starting out on GF baking, understand the available flours and the pros/cons of each. As well as what to add as a starch. My first try at cookies turned out crumbly. They just fell apart when you touched them. Only after reading more did I realize I needed something like xanthum gum to combine with the AP GF flour. Or to buy a flour blend that already had it in it.
2. Try again. I recently made an Upside Down Caramelized Pear and Almond cake. The first try making the caramel failed. It was a burnt mess. I just opened the back door to let the smoke out of the house and started over. You should too. Getting good at anything takes practice.
3. Push yourself. My first couple of bakes were cookies and cupcakes. “Normal Stuff” The more I watched the show and the more my son said “let’s make that”, the more resolved I became to try more challenging bakes. The way I figure it – if I can give birth to a person and raise him, surely I can make a fruit tart, or anything else. If you have a favorite bread or dessert or cracker – you can make it. It may take a few times but I guarantee you’ve conquered way harder.