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Jared, that is way cool! Pick something you can make a few practice runs on, to get your technique dialed in. Pick something people (judges) will like to eat. And you too, if you're going to be "practicing." :) Pick something that will look pretty. I think peach cobbler checks every one of...

I continue to tweak my GF bread. I haven't cut into it yet, as I'm waiting for it to cool completely, and see if that helps it hold its shape. I knocked off a bit more of the salt, from 1 3/4 teaspoon to 1 1/2. It rose and baked just fine.

Welcome to the baking thread! My feeling is, if it works and is tasty, it's right. If you left something out/added something/did something different, well then! You made a variation/new recipe.

Hot tomorrow, and then a few days after, back to 70. :yesss: I'll bake another loaf of bread then. My GF bread stays sandwich-soft for about 3 days. After that, it's toast. :lau

Ouch!

Uh oh, what happened?

Jared, good for you! Nothing like having a store of food on hand for whenever you might need it. Having a supply chain is one thing; being your own supply chain is much better!

I made rhubarb jam, and hubby likes it! :thSo I'm making more tomorrow. Good luck with the rhubarb crisp in the Dutch Oven, Jared. Let us know how it goes.

Nicely stocked pantry too, Jared!

Ah. I will try it again with cornstarch, and see what happens. Thanks for the info.

I picked some rhubarb today to make jam. You mix chunks with sugar to macerate overnight in the fridge. Well... there are some stalks left over... What to do with them that doesn't take a lot of time, is gluten free, and I already have the ingredients? Rhubarb Custard. Except the custard broke...

I baked a beautiful loaf of GF bread today. (It's chilly and therefore a good day to have the oven going!) I had a "heel" sandwich. Fresh home made bread, still warm, with home made jam and PB. Life doesn't get any better than that!

Chilly, grey day, and I'm going to bake a loaf of bread! The garden is planted, and I need some bread for peanut butter toast!

As I mentioned in my GF3 thread, another consideration is clearance under your cupboards. (Just in case you see this first.)

I have a Hamilton Beach that is... okay. It was about $70. It said it had a GF cycle, but I got better results if I used the mix cycle and then used the bake cycle.

What's your budget, @fuzzi? There are top end ones that are $300-400, and less expensive ones that are under $100. Check out yard sales and estate sales. My neighbor finds used bread machines for $10-20.

It's supposed to be cool (60s) next week. Sounds like baking weather to me! :thumbsup

Oh, Jared, I am so sorry to hear this. A friend of mine has dealt with kidney stones since he was in his 20s. Sending you healing hugs. :hugs :hugs :hugs :hugs

Jared, that is just flat out brilliant. What a great idea! Not only that, it looks cool!

@jillybeansisme, welcome to the baking thread, and BYC! :frow We talk a lot about baking, cooking and food in general, and other things as they pop up. Feel free to jump in on any conversation, or ask a question.