Looked fab! What did you use instead?
Used this recipe
Itās an overnight rise which suited my timing. Very good. Light but sturdy enough not to fall apart.
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Ah, thatās just whatās been on my mind- I have a very nice imperial stout left in the fridge and was thinking it needed to go to brownies.
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King Arthur gluten free all purpose flour. I donāt love it, but it was easier than mixing millet and brown rice and probably some tapioca, which Iām running low on. Lazy, should have used the individual flours given that I have them. But the kids arenāt complaining 
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I used my friendās grandmotherās recipe for red velvet cake:
It turned out delicious (photos here) - very fluffy and light, with a delicate flavor. I made a half recipe, and it was plenty. Her frosting recipe with 4oz butter to 8oz cream cheese, plus 2c powdered sugar (and I added bourbon vanilla extract) was likewise wonderful. Iāve been thinking this cake could be adapted to other flavors, like almond or lemon.
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https://gefilteria.com/recipe/bialy-challah/
Just learned about this bread mashup recipe today.
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My second time making banana bread. First time was a week ago and came out too dry. Nailed it this time.
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http://wanderingchew.ca/recipe/apple-honey-challah/
Anyone bake a fruit challah?
A friend recently made a fruit and nut challah for Shavuotādonāt know what she put in though. They were round loaves, not braided.
I would def enjoy that!
Maida Heatterās American chocolate pudding.
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I made service berry hand pies with frozen puff pastry and foraged berries. They taste a bit like a cross between blueberries and cherries.
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Oh they look great! I love the berry to crust ratio. Oftentimes the filling is too skimpy.
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So with all the no knead bread baking going on, hereās something that I found out the other day. And it totally explains the deeper color of the first loaf I baked.
If you bake the loaf as soon as possible, (and by that I mean donāt let it ferment in the fridge to gain more flavor), the crust will be darker. So a darker crust for breads that have been baked right away. A lighter crust, but more developed complex flavors when the dough has been fermented.
Luckily, both are delicious!
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Thatās a great looking loaf. I love the small crumb!
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I started making GF pizza dough from a boxed mix someone bought a few months ago.
Then was informed pizza has been ordered, as opposed to the weekly make-at-home.
First I thought Iāll just make the GF crusts and freeze them. Then thought it might be interesting to experiment with turning the dough into a loaf of bread instead, as we ran out of the GF boule this week.
Tinkered a bit - turns out this crust mix uses baking soda and vinegar instead of yeast. I added yeast, held the vinegar, let it sit for a while. Added an egg (because the boule recipe uses an egg) and some vinegar (after checking what vinegar does to yeast, so I didnāt negate what I was attempting to do). Let it prove in a loaf pan in a warm oven (100f).
Surprisingly, the dough doubled over a couple of hours, nice dimpling too.
Next experiment: loaf pan into cast iron pot for a short covered bake so set the loaf and start the crust. Then out of the loaf pan but back in the pot to let the rest of the crust form. And finally on rack to finish.
Result is quite good, but definitely reminiscent of baking soda cakes. The mix apparently also contains seasoning like garlic, which would be annoying even in pizza crust.
But, I do think, a successful experiment for box mix. Letās see what the ājudgesā (ie kids) have to say 
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I am fascinated by this. Iāve not ventured into GF baking because we arenāt and I donāt have anyone Iām baking for thatās Celiac or gluten intolerant.
Separately, Iām assuming you arenāt home yet? Any idea when that will happen? I hope soon!!!
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Still in CA. Soon. Who knows when that will be.
Ugh Iām sorry. I hope you get home soon.
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