Baking Gluten-Free Lemonade from the Lemons Life Hands Us!
Life, as they say, sometimes gives you lemons. That can be true with baking too. But did you know that with a little confidence and creativity, you can bake your way to that proverbial lemonade with your gluten-free recipes? Indeed!
Many people are afraid to bake gluten free. Heck, many folks are afraid to bake, period! It’s my job to help people achieve baking success with gluten-free products and recipes, but things don’t always turn out as we’d expect. It happens to all of us at some point, and that’s ok.
Here are some of my lemons and the lemonade I’ve made with them. I hope these inspire you to venture boldly into the kitchen with renewed excitement, no longer fearful of the outcome!
Gluten-Free Bread Too Dry or Too Hard: I sliced and cubed the loaves, then froze them for croutons, bread crumbs (pulse in blender or food processor), bread pudding, stuffing …
Gluten-Free Cookies Too Flat: I crumbled them and sprinkled on top of ice cream and pulverized them in a food processor for cookie pie crust
Gluten-Free Graham Crackers Too Soft/Thick: I used the soft graham crackers for s’mores and ice cream sandwiches!
Gluten-Free Graham Crackers Too Crispy/Thin: I pulverized them in a food processor and froze them to make graham cracker pie crusts later
Gluten-Free Pie Crust Dough Too Dry/Fragile: in my early GF pie crust experimentation, I couldn’t get a pretty top crust with the dough because it fell apart, so I used cookie cutters to cut small pieces of decorative crust and laid them individually on top of the pie, covering the whole top with small, manageable pieces (it was quite beautiful!)
Making Homemade Ravioli & Realize Your Cheese is Moldy: we empty out the fridge on ravioli night, now that we learned that the fillings can be deliciously unconventional! Hummus, tapanade, grilled veggies, taco filling, pesto …
Leftover Gluten-Free Beer: I often bake with GF beer but there are always leftovers … so I drink it! See, baking is fun!