Friday, October 30, 2009


I've been baking like crazy the last few weeks. Too busy to even post anything. Sometimes its more important to just do something than to write about it or even think about it. Although I am too much in my right brain to properly blog everything at the moment, I want to at least write briefly about it so that maybe I'll remember the important details later.

For a few weeks I experimented with gluten-free sourdough bread. I kept thinking that the next loaf would be better, but I was never satisfied. Most of the loaves were a complete disaster. A few were edible and actually pretty tasty, but not quite there.

Then I went on to converting my grandma's pumpkin bread recipe. That one worked out really well. I'll post that soon. I added chocolate chips to the original. I tend to add chocolate chips to my baking a lot. I guess its not quite like grandma used to make. But I like to roast and puree the pumpkin instead of using canned.

Then I tried to make caramels. Without corn syrup. Still working on that one...

Now I'm on to perfecting the gluten-free brownie. I can make some darn good brownies, but of course I am looking for the perfect brownie. This should be easier to achieve than the sourdough bread. I hope.

1 comment:

  1. Hi Anne-Marie,
    Just wanted to let you know that I experimented with gluten free sourdough bread for 1 year before getting it right! Now I teach others to bake it. On my blog,, I have my starter recipe and my first successful loaf bread. My daughter calls it Mommy Bread (and she's 26). I also sell a recipe Ebook, the last 3 years of experimentation, The Art of Gluten Free Sourdough Baking, on my website, This includes recipes for other sourdough breads, muffins, pizza dough, focaccia, etc. It is possible to bake fabulously tasty breads and because of the sourdough process, they have a very long shelf life, 5 days on the counter, 10 days in the fridge and they freeze well for future eating.

    Thanks for writing about your experience,
    sharon a. kane