Baking Lows to New Baking Highs

Hello Adventurers!

Today I should be going through my latest version of a cookbook recipe, re-jigged to be gluten, latctose and yeast free, but unfortunately it became a massive fail and, to be completely honest with you, I have no idea why the welsh tea cakes that I was making crumbled as I put them into the pan to cook,  crumbled again when I tried to flip them over and refused to cook through.  I thought that I had done everything that I was supposed to do when trying to re-create the recipe with gluten, lactose and yeast free ingredients.  So, instead, this blog is about how soul-destroying it is when things just don’t work out and, MUCH more importantly, what I plan to do about it.  Don’t forget to check out my video below!

Now, I already know that using gluten free flour can make a massive difference to a recipe.  Even when I’ve used different brands of gluten free flour they have behaved differently in recipes.  So now I always use Dove Farm flour for all of my recipes/videos and, mostly, that works out really well for me.

I also only use lacto free butter and lactose free milk, both of which come from the brand Arla Lactofree because, for me, they are really close to the taste, feel and texture of normal butter and milk.  But, of course, the differences can also affect my baking.  

However, when I have, in the past done cookbook recipes, magazine recipes and even YouTube recipes, I have used the gluten free  flour and lactose free ingredients and they’ve turned out delicious, so why today failed is, at this moment, beyond me.  From now on I think I’m going to have to test bake everything, something I’ve avoided doing because of the cost and time it takes (I am also a carer for my Uncle which takes up a lot of my day) but I really don’t think I have a choice anymore.  

As I said, I find it soul-destroying and very upsetting, which sounds really silly but baking is a huge part of my life.  I love baking and I absolutely love everything I put on both here and my YouTube channel and unfortunately I think that, seven times out of ten it is a massive struggle to create these recipes and make sure that they work for you guys.  I also don’t want to just be uploading fails on my YouTube channel as I worry that it would be a waste of time for you to watch it as, one, I don’t think that you will be learning anything, and two, I’m not very funny so I don’t think that it would be enjoyable.

So, I’m going to view it as an experience and brainstorm over the next few days how to keep to my uploading schedule, as I have already had to change it once for reasons out of my control, both on here and my YouTube channel, and I don’t want to have to do that again.  Perhaps that means I move into decorating my baking and how to make different icings.  Mastering this is something I’ve been thinking about doing for a while, along with looking at foods I haven’t been able to eat since realising gluten, lactose and yeast all make me ill.  So I also want to work on recipes to upload for all those other people out there with the same issues as me so we can all eat the food we want, but stay healthy.

I really want this blog and my YouTube channel to be a place to make me and other people feel better about themselves and give useful information and ideas to do with life and food.  Creating content like this would make me feel really, really good about myself and that is also something I want anyone who reads and watches my content to feel as well.

So that’s it for this post.  Short and to the point today, but maybe a way forward for all of us in the same boat.  Fingers crossed!  


Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #notbakingwithvickiie so you can not show me the creation we made today!  Please share this post with your friends and family if you think that they will enjoy it! 


Remember be brave, be happy, be kind, be you!

See you next time…


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