When I was little, my mom use to make all kinds of fresh breads and rolls that made the house smell amazing. That was during the days when white flour was in everything, so that was what I was use to eating. Now that I found out I have a gluten sensitivity, white and wheat flour are not something I can use so I need to find good alternatives. One thing I've learned over the last few years is that you can't expect to make substitutions and have recipes come out tasting exactly as the original. The quicker you understand that, the less dissapointed you will be. The goal is really to find healthier foods that you will enjoy, not to make exact copies of what you are use to. I'm not saying it can't happen, but the majority of time it may not so better to understand that up front.
So today, I pulled out my recipe for Quinoa Cinnamon Bread, along with all of the ingredients and started following the directions. As I'm measuring out the ingredients in the bowl, I'm noticing for the first time how different quinoa flour smells from the white flour I am accustomed to. Is it going to recognizably change how the bread tastes? Only time will tell. I put in the vanilla and cinnamon and decide that maybe a little more of those ingredients than the recipe calls for will help balance out the smell and taste of the quinoa flour, but I won't know that either for a little while. When I get to the end of the recipe it calls for the remainder of the water that has been measured out, and that the batter should look more like a cake batter. After adding all of the water, the batter looks to thick to be a cake batter consistency, so I decide to add a little additional water until I get the results the recipe is calling for, but wondering if this is going to change how the recipe turns out in the end. Once I'm finished mixing everything together, I put it into a loaf pan, cover it for 30 minutes to let it rise a bit, then put it in the over to bake. It smells pretty good at this point.
The timer finally dings and I anxiously open the oven door, wondering what it will look like. After grabbing the oven mitts, I open the oven door and see a beautiful loaf of bread that has risen well over the top of the pan, and it smells wonderful! So, I take it out of the oven and put the pan on a cooling rack on the counter, admiring my work, and decide to take a picture. During the time it took for me to grab my camera and get set up, I realize my beautiful loaf of cinnamon bread is starting to deflate! I decide to take the bread out of the pan and let it finish cooling on the rack, and continue to watch it deflate a bit more. It still smelled good, though, so when it was still warm I decided to slice a piece off the end and toast it to see how it tasted. The results? I would say it was just ok....not the best, but not the worst thing I've ever made, either. So, what now? Maybe I'll use it for bread pudding.
Well, maybe I shouldn't have put that extra water in, and maybe I'll use a little bit different mix of flour, but I will definitely try the recipe again to see if I can get better results. When I find something that works I'll post it in the recipe section, but for now, if you have a recipe that works well I would love to see it!
Do you have any recipe disasters that you've been able to tweak to make them successes? Please share!