12/29/2022
Holiday baking was new and fun this year.
I tried 2 pie crust recipes. The one on the pumpkin pie was a Chef Alina recipe that includes butter and cream cheese. It was flaky enough and tasted good, but was very sticky to roll out and I ended up patting it into the pan in parts. Next time I’ll try adding a little more gluten free flour. Trial and error is the only way to get to perfection.
The apple pie used my friend’s crust recipe and is closer to a traditional recipe. The fat is a combination of butter and shortening and produced an incredibly flaky crust. Even with about 50% more water than called for it was still very fragile and dry to roll out though and it’s by far the ugliest pie I’ve ever baked (and that’s saying something because I don’t think I’ve ever baked a pretty pie). I ended up just cobbling pieces of crust on top and hoping for the best. Even so, it was absolutely delicious and I’ll continue to use this recipe. I would have to ask my friend for the right to share it, though.
The cinnamon rolls were the same recipe as before, but this time I used the Better Batter Artisan Blend that seems to be recommended for yeast breads and I’m not exaggerating when I say there was no way to identify these cinnamon rolls as being gluten free.
The muffins are just my family favorite Betty Crocker recipe circa 1969 and the only change was the gluten free flour with a 30 minute rest for the batter before baking. Again, you would be hard pressed to recognize they were GF if you didn’t know.
