A marriage made in heaven: The lemon-y tart filling from Healthy Lemon Bars on top of the shortbread-like crust of Coconut Lemon Bars. Kudos to SweetPeaChef and Baked by an Introvert.
Important: Pour the filling immediately over the hot crust. Some recipes suggest letting the crust cool for 30 minutes but when I tried that I got topsy-turvy results, no fun eating upside-down Lemon Squares, not pretty either.
Click on the links above for the original recipes or view/download the hybrid PDF below
We tried the Hungry Happens 2 ingredient Yogurt Bread. Hubby liked it but thinks Bakerita’s GF Bread with Yogurt is amazeballs, the best GF bread made to date ! It’s just like Sourdough Bread, crusty on the outside and soft with a slight tang inside without the hassle of creating, feeding, discarding, storing Sourdough culture. Makes great toast!
Definitely a challenge, I was a bit skeptical about baking this loaf at 425F for 80 minutes, turning off the oven and taking the bread out of the pan and leaving it to cool another hour in the oven. Plus it was suggested that we allow the bread to cool overnight, NOT ! The purpose is to allow the loaf to cool completely to the touch to cook out any gumminess from the Psyllium Husk gel.
I used gfJules GF Flour Blend instead of Rachel Conner’s recipe so I had to add 30grams+ extra warm water to get the right dough consistency as her reviewers suggested.
The original recipe uses Instant Yeast and a Banneton Basket. It works but I had the best rise results by activating regular Yeast. My recipe PDF is for using the Bread Proofing oven setting, regular Yeast, gfJules GF Flour and a 8×4″ loaf pan lined with parchment paper.
1st cooling stage is naked in the oven.
glutenfreefitandfrugal 