This post is a bit late, perhaps because I have been at a loss for words as to how to describe a (semi)recent kitchen encounter gone a bit off kilter.
My latest gluten-free experiment recently coincided with my annual hot cross bun experiment . And unless buns are supposed to land on the floor with a thud and little bounce, I think I might have done something wrong. While I make hot cross buns on Easter Sunday every year, this time I thought I would mix it up a bit and try making them gluten-free. This little idea quickly reinforced the notion that baking (especially gluten free baking) is a science, a subject I apparently (and unsurprisingly) know very little about.
The light(ish) and fluffy (kind of) buns of years past transformed into hot solid dough balls- not the most appetizing thing in the world. After a few half hearted attempts by everyone to enjoy them, we soon decided that it was best (for our health) that we feed them to the crows instead. A few of these garbage dwelling feathered creatures actually had the nerve to turn their noses at the bait.
Eventually one made way with it, likely to chew and regurgitate it for her children (and likely change the resulting taste very little).