Yup, its true. I'm terrible at baking with yeast.
I don't know entirely why. I've baked with yeast before, I've managed to make some OK loaves of bread from time to time. Mostly, when I had a bread machine though. I no longer have a bread machine, sadly, and don't really have the fundage at the moment to get a new one.
Not entirely the issue though.
I just don't do well with yeast. Everything I try, and every tip I try, ends in disaster. And disasters when you're gluten free can be costly. Literally, they can cost way too much money!! So, I've given up on making 'real' bread. I mostly stick with quick breads (i.e., banana bread, pumpkin bread, etc), muffins, and I have even created yeast-free cinnamon rolls and pizza crust.
It probably doesn't help that I'm 'fly by the seat of your pants' baker either. I never write anything down, and just throw a bunch of ingredients into the mixer... and hope they turn out decent. Surprisingly enough, it usually works.
Yesterday's banana bread for instance. I typically follow my Better Homes & Gardens cookbook. Its not a gluten free cookbook at all. I adjust for certain things. Add a little extra baking powder, try not to forget the all-important Xanthan Gum (seriously, that is REALLY important), get a good gluten free mix. Make some healthier substitutions.
And make it yummy, of course.
Banana Bread (Gluten free, Dairy free)
Preheat oven to 350*, makes 2 loaves
3 cups gluten free all purpose flour (I use a blend with rice flour, sorghum flour, tapioca flour and potato starch)
1 tsp Xanthan Gum
4 tsp Baking Powder
1/2 teaspoon Baking Soda
1/2 - 1 teaspoon of Cinnamon (I like a LOT of cinnamon, but that's a personal preference)
1/4 teaspoon salt (I use sea salt)
2 eggs
3 mashed bananas
1 1/2 cups of sugar
1/3 cup cooking oil
1 cup applesauce
optional adds: nuts, raisins
Grease 2 bread pans and set aside. In a large bowl, combine the dry ingredients except the sugar and set aside. In another bowl, combine the mashed banana, applesauce, eggs, oil and sugar. Add the wet mixture to the dry, and stir till moistened. Pour the batter into the prepared pan and bake for 55 minutes to 1 hour.
It was sooo yummy. I should have taken pictures. I would have, had my boys not eaten both loaves in about as much time as it took to watch their movie! (OK, so there was a little left that the husband finished off an hour before bed, but still). It was fluffy and moist, and cinnamony. The sorghum flour gives it a bit of a multi grain taste, which really helps. Some time this week, I'll be making animal crackers and graham crackers. It's so nice to have sorghum flour in the house again! (I've been out of flour for an embarrassing long time, since moving my options have decreased considerably)
So, for the time being, my recipes will exclude those that include yeast. At least until I pluck up the courage to try it again. Though, I have recently read about using the Crock Pot to help your bread rise... I might just try that. It would be nice not to have to buy $10 of bread a week!!
