Tuesday, July 27, 2010
Does Passion Trump Skill?
I am not a particularly good baker. What I am is an enthusiastic and passionate baker. And I am inclined to believe that those two ingredients can make up for a lack of natural skill or ability to mix and measure with precision. I like to think that with my zeal for baking, I'm making lots of mistakes so that you don't have to. But really I'm just satisfying my own need to play in the kitchen. Of course I could just get all of my recipes from tried and true sites like The Gluten Free Goddess or Gluten Free Girl and the Chef. But that really takes the fun out of it, doesn't it?
It's sort of like a game this way. I mix and beat and whisk. I put a decadently creamy concoction into the oven and then I wait. And wait. And usually wait some more because my gluten free treats always seem to take twice as much time to bake as they should. Finally, with anticipation, I take my cookies, cake, bars, out of the oven and take a bite. I should wait for them to cool, but I never learned the art of delayed gratification. And then? Nine times out of ten I'm disappointed in my creation. Nine times out of ten it does not live up to my expectations. But on that ninth try I get something that makes me happy. Maple cinnamon snickerdoodles or pizza crust. Apple pie and banana muffins. Blueberry cobbler. The rest of the time? At least I get to practice taking photos.
Okay, eating the failed attempts is not exactly a hardship.
Gluten-free, dairy-free, refined sugar-free whoopie pies. It's like the holy grail. These were good. But my whoopie pie judge has very high standards. When my mom decrees them worthy, you'll be the first to know.
Was this a cookie? A scone? Who knows. It was supposed to be a cookie, but with gluten-free baking...nothing ever turns out quite the way I expect it to.
Luckily, I've discovered one thing I can make that works every time. Stay tuned...