Revisiting “Where’s the Bread”

These Italian gluten-free pizzelles taste like my mother's.

Gluten-free pizzelles

I spent my recent days holiday baking. Unlike previous years, my gluten-free pastries were reminiscent of my Mom’s recipes, and my Mylar Balloons whispered, “Shouldn’t you blog about your baking?” No, I’m sleepy, I thought and promptly dozed off on my computer chair.

Then yesterday, I photographed my gf anginetti (Italian lemon-flavored cookies) and pizzelles, and people began asking how I came by these recipes. “You see?” my balloons crooned, “Better Batter and King Arthur cup-for-cup flour worked for you, right? And you’ve been posting some of your recipes in Night to Dawn. How about sharing your experiences with your followers?”

The balloons had a point. Back in 2014, I posted a blog titled Where’s the Bread. There were no photographs of bread or other treats because whatever I attempted tasted awful. My cheese rolls hardened like baseballs. Though I contented myself with my homemade chicken rice soup and Udi’s bread; I continued to try different recipes.

I found a user-friendly method with Pamela’s Pizzelles, and these taste like my mom’s version. I use anise extract for flavoring. They’re hard to tell from the regular pizzelles, so I had to mark the containers carefully.  I also tried recipes provided by Nicole Hunn. She posts a blog and has written several books on gf cooking. Whatever food sensitivity is the issue, she can suggest ways to work around it. When I made cheesecakes, I substituted gf crust; there was Mike’s cheesecake, and he got a hearty slice with each visit. I haven’t been able to bake cheesecake since he died but found a lot of treats with Nicole’s recipes. I also tried her cheese bread recipe, but that didn’t turn out well. Italian cheese bread, called “pitz” (spelling?) is the Holy Grail in my family. I bake it every Easter but have yet to manage a gf facsimile that works.

These tasty gluten-free pastries were baked by Barbara Custer.

Gluten-free anginatti

I found tasty recipes on King Arthur Flour’s website, particularly their chocolate chip cookies. Last time I made them I substituted coconut for half the chips and they were awesome.  This past year, King Arthur came out with a Gluten-Free Measure for Measure Flour which you can substitute for regular flour to convert traditional recipes to gluten-free.  I used it to make butter cookies and anginetti, using concoctions similar to my mom’s. You might wonder how come I didn’t go with my mom’s recipes. Mom never measured flour, and neither did I. I’m not ready yet to try gf baking without measuring. The butter cookies taste like Mom’s; the anginetti came a little heavier than I liked but decent. For the anginetti and wedding cake cookies, I had to use more liquid than the recipe specified. So if the recipe called for one cup of orange juice, I used 1.5 cups. Better Batter Flour advertises as “cup for cup”, but they recommend that you add extra liquid.

Barbara Custer found a way to doctor a bread mix to get these delicious gluten-free rolls.

The bread’s over here!

Oh, by the way, I found my bread – Pamela’s bread mix has worked for me nicely as you can see in my photo to the left. And I will continue posting my recipes on Night to Dawn’s “Pickings and Tidbits” page. Even writers and connoisseurs of Mylar balloons and fiction have to eat sometimes! 🙂

Have you had to alter ingredients or find new recipes to accommodate a food sensitivity? I’d love to hear your experiences.

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