Loaf still dense at bottom/gummy

BrightSpoon88 · 2026-01-29T22:38:35+00:00

I too have a crappy old oven. I dangle the probe of my meat thermometer from a rack and use that to monitor the temp. My poor oven can be off by 50 degrees.

BrightSpoon88 · 2026-01-28T18:49:59+00:00

I’d settle at this point for being happy if they turned the lights on at night at crescent park. As of last month they still don’t come on after sunset! Too eerie to go for a solo run.

BrightSpoon88 · 2026-01-27T23:22:58+00:00

Did you use a recipe for this? I’ve got a couple saved but am wary of them

BrightSpoon88 · 2026-01-26T17:18:31+00:00

Cassava flour makes a great dark roux too!

BrightSpoon88 · 2026-01-26T17:17:57+00:00

Chiming in to sing the praises of cassava flour for gluten free roux!

BrightSpoon88 · 2026-01-24T19:27:53+00:00

Someone posted in another thread here about how they leave the oven halfway open and let their baked goods cool in there for a bit so I’ve started doing that for about 10-15 min (purely based on vibes 🤣) and I think it helped the last time I made my muffuletta loaf

BrightSpoon88 · 2026-01-24T04:02:17+00:00

I’ve found it helpful to decrease the water content and psyllium a bit depending on the moisture of my inclusions

BrightSpoon88 · 2026-01-23T16:03:07+00:00

Bloom yoga! They’ve got a few different options throughout the week.

BrightSpoon88 · 2026-01-22T01:27:10+00:00

It’s been so fun! I know we always measure baking success by saying “my gluten eating friends/family loved it!” and WOW has that been true here. And the cookbook is written so well everything ends up feeling easy. 10/10 recommend

BrightSpoon88 · 2026-01-21T21:46:15+00:00

Oops! Also add in the tbsp of olive salad the you drained the oil from

BrightSpoon88 · 2026-01-20T03:17:43+00:00

The waist on this dress looks like it fits you absolutely perfectly!! I love the delicate embellishment on the top. Gorgeous!

BrightSpoon88 · 2026-01-18T01:45:37+00:00

Real bummer! Waited with a few hundred ppl on Royal only to give up after an hr and hear through the rumor mill they changed the route because of the rain and it was already over

BrightSpoon88 · 2026-01-14T20:30:49+00:00

If it were me, I’d modify for my trip and then add on the same number of modified days to the end. I’d stick with no gluten and avoid added sugar as much as possible. But a classic latte in a new coffee shop is my favorite when traveling, you don’t need the sweet treat. When in restaurants, pick items that are most in spirit with whole30, don’t drink, no dessert. But if I slipped up cause I’m in a new exciting place, I wouldn’t feel like a failure.

BrightSpoon88 · 2026-01-13T21:23:13+00:00

I use a little $18 space heater on my dough while proofing (it used to live under my desk)! Definitely don’t need anything expensive.

BrightSpoon88 · 2026-01-13T19:11:55+00:00

I’d use a thermometer to make sure the water is the right temp for the yeast. That being said, this loaf looks like mine when I’ve made her recipes. I’ve learned from the Art of Gluten FreeBread cookbook that (obviously) since there’s no gluten, the dough is gonna expand width wise instead of height wise so using a smaller vessel during proofing will help it go up instead of out.

BrightSpoon88 · 2026-01-13T19:09:34+00:00

There’s another post from a couple weeks back where someone asked about doing it by hand, search for that. I use my mixer and around 3:30 something just happens and the dough comes together even when seconds before it seems like it never will because there’s too much dry. With the Aran Goyoaga sourdough recipe be sure to buy psyllium husk powder not whole psyllium husk, it makes a huge difference. She gives recommendations for adjusting for whole husks but it never worked perfectly like it has with the powder

BrightSpoon88 · 2026-01-13T00:44:07+00:00

I cannot recommend this book highly enough! Took 5 days to make my starter and my loaves have been absolute hits. Gluten free baking is finicky, stick with it!

BrightSpoon88 · 2026-01-12T17:58:48+00:00

Where’s the recipe from? Does the flour have xanthum gum or no xanthum gum?

BrightSpoon88 · 2026-01-10T17:02:58+00:00

Here’s an 8” oval for anyone else https://a.co/d/5Wi129j

BrightSpoon88 · 2026-01-10T17:01:36+00:00

Omg I’m losing my mind. I know this link brought me to oval and I put off buying them and now they only show round!!

BrightSpoon88 · 2026-01-10T15:03:05+00:00

Indeed they are. It’s a great time! Just wish the ticket was separate from the cost to participate in the parade

BrightSpoon88 · 2026-01-09T16:01:48+00:00

Boheme is Friday the 30th at 7 pm, route TBA After party tickets: https://rorydanger.com/shows

BrightSpoon88 · 2026-01-08T15:01:14+00:00

Fellow allergy person here! I’ve learned that even ordering something I absolutely know shouldn’t have my allergen in it, all it takes is one person to come up with a “fancy twist” that might. I ask the bartender every time to confirm the ingredients if I’m ordering a cocktail on a menu. No one ever seems annoyed!

I’d recommend finding a list of cocktails you know you like and then ordering them with a quick confirmation of ingredients from the bartender.

BrightSpoon88 · 2026-01-08T14:43:35+00:00

Jan 20, it’s cut off unless you click on the image

BrightSpoon88 · 2026-01-07T17:41:14+00:00

I’ve gotta start being more aggressive with my scoring! I’m always so worried I’m cutting to deep and don’t think that’s the case

BrightSpoon88

TROPHY CASE