Arguments in the last remaining Madigan Household of Orange County tend to go something like this: "Oh I love these #cookies ! But I don't think they're #glutenfree so..." "What kind?" "They're called #laceys ." "Well that looks more like the manufacturer's name. It has an #apostrophe in it." "Fine..." "It's a #possessive noun. Who would name a cookie with a posessive?" "I said fine..." Couple hours and some research later, "Babe...they're called #Florentines ." "I said FINE." Which is usually my cue to acknowledge I need to make some. So here we go...first time ever trying such a #fragile#Italian delicacy. But if the wife wants to share Florentine toffee cookies, you make her a batch of gluten free Florentines to share.
Heck...my XC is Italian. Maybe she'll want to see these crisp bad boys get their kinks worked out and make an appearance on the cookie basket at Hash. If THAT happens...well...you know...come on down for sweet crunchy awesomeness.
Even if these cookies don't get featured, come down. I'm starting to slowly produce for the public again.
Come on out. I like feeding me, but I love feeding you.
When having a latke party, it sometimes pays to be somewhat traditional. Sure you can go buy or make some rugelach for dessert, but why not these? Hand made pavlova with a mixed berry compote and whipped cream. I'd call them all #homemade but with all items from scratch that would get repetetive.
Look...If a fifteen year old garbage disposal devours a shared size serving all on his lonesome, I must have baked something right.
It's Alive!!! Pulsing, breathing, growing in the microwave of all places...our first attempt at simple White Sandwich bread. You tell me...does it look like I'm on the right track? Simple, elegant...and I'm hoping it turns out tasty and fluffy too. I'm sure I'll tell the world when it's done.
For now...do you bake GF yeast breads? How do you proof? Have you strayed from traditional methods? Do you experiemtn with various ways of heating and keeping the world of your rising breads moist? Here's what I've tried and found can work: *Sunlight - believe it or not the best rises I've gotten have been from in the sunlight, sealed under plastic wrap. As Fall sets in to CA, it's being less effective, so perhaps it was just a summer heat wave thing but I did some data gathering during that time and found --- * 94 degrees fahrenheit - on the best days in the sun, that's how hot the dough got. 94d fahrenheit. So...maybe that's all it takes. 94d and moisture. So... *My White Loaf (which was not my nickname for my son at birth) - This loaf is being profed in the microwave with a bowl of water. I boil the water for 3-4m, then put the dough in, reheating after 20-30m. The probe has been showing me a steady 94-95d the whole time. And it's rising.
So...fellow bread-questers...take my data as you will and play with it yourself. Or have you done osm eof your own. I'd love to discuss. Gluten Free baking seems to incorporate more and more straying from the baking norms of wheat flours, and as good as it would be for my bakery, I shouldn't be the only one out there to feed the intolerant masses.
When you ask any #glutenfree dieter what they miss the most, you'll get a variety of answers. However, the core loss remains the same thread throughout every type of bread or cake that someone laments the GF version of...#texture . For so long, the idea of a flaky, layered biscuit or bread in the gluten free arena seemed nigh impossible.
Well I can now assure you...it is merely "nigh". It is not #impossible .
You're not seeing things, here in this photo before you are a few of our latest work-in-progress (but damn look am I close or what?!) Gluten Free Croissants. Yes that's right, Gluten Free #Croissants from the galley of Bluebeard's. Flaky, flavorful, light, fluffy...this batch is maybe a little crispy but I did say work-in-progress.
Expect to see these little half moons of bready bliss in the coming weeks at our pop-ups at @madebymillworks or order a few for your upcoming dinner party! Cousin Alan the weird gluten free one who stares as you pass the Pillsbury? Surprise him with a few of Blue's Moons this year!
And then you start again.
I'd gotten a few contacts from severely sensitive celiacs, and finding they couldn't have our products we went back to the drawing board. Working out a few flour blends based on our current and upcoming products, everything is now safe for those most sensitive of this #glutenfreelife from the sangria cupcakes to the soft baked pretzels.
We're building our public appearances bit by bit. Come see us this month at @madebymillworks for the Meet the Makers Craft Fair on the 23rd & 24th. It's my birthday weekend too...come maker me feel happy.
In October we're at the Downtown LA Art Walk on 10/12.
More farmers markets coming soon. Keep your eyes on the website and we'll be out there soon enough!
And then it was time for a left turn into Bread Country... After coming up with 22 relatively unique flavors for our #glutenfreecupcake line, plus changing seasonal options, it's time to start rolling out that most difficult of gluten free treasures...the #bread . For the longest time, the majority of available #glutenfreebread options were at best a loofah sponge, with the weight of a good #doorstop . We're working on that...join us on the recipe/journey of 1000 steps towards those things we miss: Grilled Cheese, #PB &J with potato chips, ham & swiss on #sourdoughbread
Step one...soft baked pretzels. No, #glutenfree friends and fans, you did not read that wrong...gluten free #softbakedpretzels not just as good as any you'd find at the mall, but better. Our cupcakes may be #betterthanyourmoms but these are #betterthanyourmall ...cause you can have them(if you're gluten free that is)
Wanna know the best part about Blue's Soft Baked Twists? They freeze, the refridgerate, they microwave and bake up in the toaster oven oh so beautifully! And if they do that, and they're not delicately covered in buttercream frosting then that must mean.....THEY SHIP!!!!!! Wherever you are, no matter how far, we're willing to let you pay the shipping fees for anywhere in the world. Our reach goes as deep as your pocket, and as far as your local postal service will drag a package.
Only $7.50 a bag(half dozen)