This is a post bragging about my first weeks successes at the Sate Fair Baking Competition and what I entered for week two of the competition.
- Cinnamon Rolls = 1st
- Sourdough Sandwich Bread = 2nd
- French Bread = 1st
- Irish Soda Bread = 1st
- Eclairs = 2nd
- Maple Glazed Donuts = 1st
I’m very pleased with the cinnamon rolls taking a first place as they were not in the separate GF category, they beat out all other cinnamon roll entries. Likewise the Sourdough bread was in the general sourdough category and took second against wheat versions. The Irish Soda Bread, which I really enjoy, was in the GF quickbreads category, took 1st, but the Judge’s commentary was, “Good for gluten-free.” Kind of a back handed compliment, and exactly why I pushed myself to make tasty baked goods that could be enjoyed by everyone.
I moved way out of my comfort zone for some of the round two entries, and re-submitted the French Bread and Sourdough sandwich bread into different categories to see how well they stack up against the wheat bakers. Here are the new recipes;
Mini S’Mores Cakes
Sourdough English Muffins
The Mini S’Mores Cakes and the Sourdough English Muffins are adapted from recipes available at http://www.kingarthurflour.com/
The Mocha Roulade is from the wonderful food blog; https://cookingupthepantry.wordpress.com/ I highly recommend both of these sites.
Here are my round two entries getting packed up to travel.
I have celiac disease, a hereditary autoimmune disease, that makes wheat and gluten a toxic and staggeringly painful substance to ingest.
And I love cinnamon rolls. And grilled cheese sandwiches. And donuts. And lots of things that are traditionally made with wheat flour. Sure, there are gluten-free retail options available, but many taste like foot, or crumble like sand, and it’s expensive and crappy. Some things are good, but not many. I decided that if I wanted fresh baked items that tasted good I was going to have to learn how to bake. I’m still learning, and this year I entered six items in the State Fair Baking Competition. They’ve done pretty well. 🙂
Here are the recipes for those who want to play along at home;
GF Cinnamon Rolls
GF Irish Soda Bread
GF Cake Donuts w/Maple Glaze
GF Sourdough Sandwich Bread
GF French Bread
My favorite store bought GF flour is Bob’s Red Mill 1-to-1. It’s not the best, but it’s reliable and easy to find in stores. I buy big bags, buying in bulk saves. GF Sourdough starter takes a fair amount of patience, it took mine over a week of feeding with flour and water twice a day to get going. Now I use it all the time and sometimes I like to add it to the French Bread mix. If you do add it to the French Bread you need to reduce the proof time by about 5 minutes and add about 10 minutes to the bake time.
The Fair Baking Competition has two rounds so I’ll be submitting four new recipes next week.