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Ok folks this is now the third item I have tried to bake and in following Gabes instructions it came out pretty good.
I also used her recommendation to line the spring tin with cooking paper to make cleanup easier. I had thought that the dough would rise as I cooked it but it did not. No matter though, it tastes great.
Here are some images of my adventure:
Here is the pan and the mix about to be prepared and the pan lined with the cooking paper. I purposely allowed another 2" of paper above the rim of the pan as I was expecting the mix to rise as it cooked, but not knowing anything about cooking of something like this I was not sure what to expect.
This is how much mix was in the pan prior to cooking.
And now the finished product
Here is Nestle (still drying off after her bath) Patiently awaiting the OK to eat the damper sample on her nose. This is a patience exercise / game for her to wait with the treat on her nose until an OK is given. She has more patience than I do
Thanks to Gabes and all here for all the help in learning to cook.
That's absolutely priceless Joe - thanks for making my day .
Love,
Kari
P.S. The final product looks just about exactly like mine and I just had a slice before logging on and seeing your post :).
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Well, you, Gabes, and the other creative cooks here inspired me to try some baking too. I used 3/4 cup rice flour, 1/4 cup coconut flour, baking soda, cream of tartar, salt, light olive oil and water. I made 9 biscuits. They were a little dry - I probably should have added more liquid or an egg, but they tasted great. Especially with pear butter on them. I have frozen the extras for snacks. Thanks so much for giving me the courage to experiment.
Joe, I loved your photos! I recall in the pre-MC days making cheesecake in a springform pan. They are convenient, aren't they? What a good girl that Nestle is! I can't believe how much she looks like Rusty.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Thanks for all the comments and compliments and thanks Gabes for the recipe. It was fun to make and great to eat. I have not tolerated the commercially available GF breads that well, so having this as an alternative is great.
As far as Nestles, she is slowly teaching me patience.... I am getting better at it.
Way to go, Polly! I've found that I need to adapt the liquids each time I bake because of the humidity changes and flour mixture dryness. After a while, you get to know when it feels or looks right.
Gloria
You never know what you can do until you have to do it.
as gloria said, cooking with gluten free type flours, i increase the liquid amount of the recipe by about 1/4 -up to a 1/3 cup (sorry not good with non metric measurements)
whether it is by using larger eggs or even adding half an egg, or using extra of the DF/GF/SF spread that i use for cooking
Joe i am no longer calling it damper, based in the previous discussion and to honour my ancestors, irish soda bread will be its name.
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Right, in 2 short days! My mother's father was Irish (and had lifelong digestive struggles, I was told - which I wish I know more about).
I hope in two days I can think of the perfect green think to eat, as well as wear... my mother loved soda bread, but I think I'm not ready for a variant on that theme yet.
Wishing you all a songful, joyful and celebratory day on Thursday. I'm not bold enough to attempt a GF beer yet - maybe next year ;)
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