Sunday, June 20, 2010
When I took it out of the bag, it felt heavy for its size. That's good in a cantaloupe, but bad in bagel. It kind of looked like it had been poured into a mold and flash frozen.
Then I defrosted it in the microwave. When it was done defrosting, it was warm, yet just as hard as when it was frozen solid.
I tasted it. Given the aforementioned data, you might think this was unwarranted, but I gave the bagel the benefit of the doubt and took a nibble.
This is one of the worst GF products I've had. The texture was sawdust and talcum powder. No sponginess. No softness. No bagelness.
Looks like it's back to the cookbooks for me. This bagel isn't worth your money. Eat Van's GF Waffles or Mesa Sunrise's GF Waffles instead.
Glutino makes wonderful pretzels, but these bagels aren't any good at all.
So, my GF bread recipe suddenly stopped working.
I had this wonderful, scrumptious, moist-but-not-soggy, fluffy-but-not-foamy, rich, wonderful sandwich bread recipe. It is so great that sometimes, it pushed up the top of the bread machine. It's high and mighty.
And then, about three months ago, it stopped working.
The loaves came out half the height that they used to be. They were dense and soggy. They were awful.
What the hell had happened?
I bought new yeast, thinking maybe my yeast had died. I bought new flours, thinking they might've gone stale or something. I varied everything in the recipe, trying to bring back my wonderful bread.
What I had done was this: I bought a different brand of xanthan gum. Son of a gun.
NOW brand Xanthan Gum is fluffier -- less dense -- than its counterparts. I put 1.5x the recipe amount in, and voila! My bread is back.
Can I get a hallelujah?