An Ode to Baking
It's getting to that time again, that run up to calorie-heaven between Thanksgiving and New Year. It's kind of a hard time for those of us who are gluten-free and dairy-free. One way I get through it is by enabling others' wheat and dairy addictions. Another way, since I'm much healthier and I don't have celiac, involves a tiny bit of cheating.
It's hard, because I can bake really well, and I know what it tastes like. I think of the quality of whatever the forbidden food is. A bite of scone from Starbucks? I can pass that by. One of my own scones, hot out of the oven? I may not be able to hold out. I time my baking so I'm not tempting myself if I'm hungry.
I remember well what it felt like to be surprised and humiliated by my baking back in my twenties. Some days everything tasted great. Other days, it was like eating loofah. What turned things around for me was Rose Levy Beranbaum's book The Cake Bible. Rose made me realize that cakes didn't have it in for me--it was all about chemistry. Once I read my way through her book and started trying recipes, it became clear that I could be a very good baker. Suddenly I could count on compliments.
Over the years, I've come to a few realizations:
At some point, I'll start posting recipes, both gluten-free and wheat. It's a joy to share good food. I hope you'll share some of your favorites too.