Here we are – a day late with the latest TWD post. There were literally just not enough hours available this past week to pull this off on time. Our sincere apologies. Since this approach to bagels is a brand new one for us, it allowed us to experiment with a new take on a recipe, developing it and putting it through all the usual stages we demand of any recipe that ultimately gets our stamp of approval. Continue reading
When we first learned about this week’s recipe, excitement did not immediately set in. The first thought that came to mind was, oh my gosh, the dreaded fruit cake. You know the kind, the loaf that requires countless hours to prepare, and because of the ensuing guilt on the recipient’s part, gets re-gifted about ten times. Sad in a way, because the one preparing it, no doubt, has invested a lot of energy and love in preparing it, even if the one receiving it, does not share this enthusiasm. Continue reading
It is almost not fair to participate in this particular challenge. Baking bread gluten free is an entirely different ball game, and no matter how hard we try, we will never be able to exactly duplicate whole wheat bread. You can come pretty close, with a lot of tweaking. It is so easy baking regular gluten rich bread by comparison. We remember – at one point – in what now seems like a long time ago, we baked wheat/spelt bread regularly and loved it. It just didn’t love us back. We are not complaining, however, finding out what you are highly allergic to is definitely a good thing.
Over the past several years, we’ve had many failures and also great successes, in the process of converting our many family recipes into gluten free ones. It is in that spirit, that we decided to give today’s recipe a try. Perhaps, it will encourage others not to give up, and realize that there are often many steps involved in the perfection of a recipe. Continue reading
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