Posted on | May 13, 2010 | No Comments
As you might have noticed, I have not been blogging quite as often as usual. Just two days ago, I finished my last semester of junior year of college. I’m officially a senior. Oh God. But now that it’s summer, I’ll have the time to learn how to cook and to blog. Well, I’ll have a bit more time anyway. You see, a professor of mine asked me if I might be interested in an internship with Cineaste Magazine, a film magazine. Being an English lit major with a minor in film studies, I’d really be getting the best of both worlds. So I’m going for it! Resume is ready, cover letter is…well, not ready, but it will be soon! So I’ll be riding the bus to NYC quite a bit hopefully. I’m pretty excited! In the meantime, I wanted to let my few, but loyal readers know that it might impede on my blogging schedule, depending on how much work it ends up being.
I also wanted to remind you guys that with my affiliate status with Rouxbe Cooking School
, I can get you a 14-day free trial. If you’re interested, follow this link here
and take a look around! There are some really helpful videos, as I mentioned in my last post.
Lastly, I want to encourage fellow gluten free blogger to join Jenna Drew’s new community, Gluten Free Bloggers
. I’m on there and so are a lot of other really awesome bloggers. As much as I love places like Food Blog Forum
, it’s nice to have a place for us gluten free bloggers to share information and just to get to know one another. So take a look!
There’a all the news. Now onto the bread!
I visited home a couple weeks ago, needing a long deserved break from the college atmosphere, I came home to be with my family. My mother decided it was a good time to try out another bread mix. This time, we decided on Schar’s bread mix, wondering how it would compare to King Arthur Flour’s bread mix, which I covered a month or so ago, and was ecstatic about. Schar’s gluten free bread mix contains no gluten or lactose, but watch out because it probably contains soy, since they’re usually upfront about the absense of most allergens.
As you can see, after following the directions on the box, the dough was extremely sticky. It took a while to knead the dough because it just kept sticking to everything. Not sure what could be done to change this, but if anyone has any suggestions, I’m always open to them.
It looked pretty nice once it decided to cooperate.
When it was done baking, we tried knocking on it to hear what it sounded like. Hard as a rock. King Arthur Flour’s bread sounded hollow on the inside, proving itself to have a hard crust but a warm, soft inside.
The bread certainly looked nice. And the smell in the kitchen was lovely as well. When I took my first bite of the sliced bread, I couldn’t help but feel a little disappointed. It wasn’t bad. The taste was perfect, but it was very dense, unlike that of King Arthur Flour’s bread mix. The crust was the best part of it. It was nice and crunchy, but with the dense center, I couldn’t really appreciate it. I might use this dough to make rolls instead of a loaf or maybe to make a pizza crust. For a sandwich, however, I would definitely go with King Arthur Flours mix instead.
Schar does have another product that is far easier to make, and better for making sandwiches.
These white rolls contain soy and egg, so watch out for those of you who cannot have either of those. But they are gluten, wheat and lactose free.
Each roll is a decent size, fitting in the palm of my giant man hand. All I do is put it in the toaster oven and bake at 400 degrees Farenheit for 4-5 minutes.
Clearly, I lost track of time. Perfect. But I manage to get it out before it burnt. Leaving it in until it’s browned slightly is nice though because it adds a nice crunch. So what I thought was a disaster, was actually quite tasty.
The inside it nice and soft. With some bologna and mayo, I had my happy, little sandwich and was extremely pleased. There are a lot of different types of these rolls tht Schar makes prebaked and so far I haven’t been disappointed by any of them. They’re perfect for a quick and delicious lunch. So while I won’t be using the Schar’s bread mix again, their rolls will frequent my tummy.