I love to bake but the thing I like the least about baking, especially GF baking, is constantly pulling out different measuring cups and spoons.
Perhaps you have seen the same articles I have seen about using the kitchen scale to help improve the baking experience.
I have a kitchen scale and I use it occasionally. Situations when the cookbook has been written by a European and everything is in grams!
For baking the idea is that one would add a single ingredient by pouring straight from its container into a bowl which is on the scale. My scale has a “zero” button which I use after placing the bowl on the scale and adding each ingredient. The process would look like this:
*bowl on scale
*add 200 G of flour
*add next ingredient
This way one does not have to be constantly carefully measuring out each ingredient and then pouring it into the mixing bowl. This process cuts out that middle step. Granted one must also know the weight of an ingredient in grams. This part is a little tricky since each flour is more dense or less dense than the next.
For this reason I have held off on experimenting with one bowl kitchen scale baking. Until last night.
I wanted to make graham crackers for a graham cracker crust (next post!). I decided to give it a go and oh my word am I hooked. No scrambling around the kitchen wondering where I had placed that TBS measure, no flying flour when I poured out each cup (gram), no frantically wondering why this is sort of tricky. I am awesome at some things, planning ahead or even planning is not my strong point 🙂
*I recently remade these and subbed out the brown rice, sorghum, and potato flours for the Gluten Free all Purpose Flax Flour I use. The Flax Flour has Xanthan Gum in it so I didn’t add that either. This way I had fewer flours to deal with and the end result was excellent.
*I also substituted the olive oil for coconut oil and that worked great.
- 185 Grams, Brown Rice Flour
- 100 Grams Sweet Sorghum Flour
- 45 Grams Potato Flour
- 45 Grams Arrowroot Flour
- ¾ tsp Xantham Gum
- 65 Grams Brown Sugar
- 4 Grams Salt
- 6 Grams Baking Soda
- 3 TBS Olive Oil
- ⅛ tsp groung ginger
- ⅛ tsp ground nutmeg
- 2 tsp cinnamon
- 3 TBS molasses
- 1 egg
- Preheat oven to 350F
- Add all the dry ingredients to a food processor bowl.
- Once added pulse to blend.
- Add the wet ingredients to the dry, pulse to blend.
- Once well blended roll dough out onto a well floured surface or I rolled mine out on my Silpat.
- If you want to use the crackers as crackers using a pastry cutter cut the dough out into cute little crackers.
- Using a fork poke holes into the dough.
- Bake for 11 minutes.