Last spring I took a poll on my Facebook page asking what kind of GF recipes people wanted to see on my blog. I had some really intense challenges set before me, things that were highly technical and required a steep learning curve. You know, the kinds of challenges that I love to take on. Nine batches of croissants later at 22 hours per batch, and I had my first recipe challenge completed. That was only the beginning. I quickly realized that a whole new flour formula would be needed. Croissants, technically, are a bread, not a pastry, and the ultimate request came from my mom, who wanted Danishes. Who can deny their mom cheese Danishes?
My gluten-free challenges last year made for some really prolific recipe invention. I made a bread flour blend, learned how to make laminated pastries, and made the best-looking, fluffiest, hole-i-est gluten-free baguettes you've ever seen.
Here was the list of gluten-free recipes requested last spring:
I got six out of eight of those checked off the list. The remaining two get moved to my new list, which is growing.
Recipe Request List:
Easy crescent rolls
Pain au Chocolat
As an added bonus, I'll promise to post a requested recipe next Wednesday - or at least a humorous status report on my failure to produce instant results.