Two weeks in

So this is what I've learned in my two short weeks as a business owner: people want the cakes and sweets. Here I was fretting about a bread when really what people want is the dessert. Works for me.

Things are starting to take off. Word of mouth is starting to happen. And soon, yes, very soon, I have a feeling that I'll be baking by buns off (pun totally intended!). I can say from the perspective of the one looking for gluten-free items, there is this sort of rush that floods you when you find somewhere that actually sells it. And it's not that horrid 10 lb brick loaf of bread that in some states could possibly be classified as a concealed weapon. I hope I can live up to the expectations of my fellow GFers and my own.

Since I'm getting a little tired of eating bread (who knew someone with celiac would EVER say that?), I am going to play around with some more mini cakes and mini sweet loaves. This is going to be fun!

Hello sunflower!

I've been working furiously on perfecting my sunflower seed loaf. Well really, I should backtrack. I am working furiously on perfecting a loaf of bread, this one happens to have sunflower seeds in it. Baking is such a science, especially when you are dealing with different starches, binders, etc. Not to mention the crucial task of getting the water amount right. There are so many different things that have to go right, it's hard to believe it all doesn't go wrong.

And then there's the shaping of the bread, whole different ballgame. When it's gluten free bread, it has a tendency to just glop out of the bowl and into the pan. I've experimented with shaping vs non-shaping, and the bread itself doesn't come out any different, aside from one looking better than the other. I am glad that I was never much of a baker pre gluten-free days, otherwise I'm sure I'd have a tough time with all of the nuances of gf baking. For now, I just keep practicing my art, because as much as it is science, it's also art. There's something about pulling a perfectly rounded, crusty loaf of bread from the oven that is beautiful. At least to me, anyway.

As for the perfect loaf, with or without sunflower seeds, I'll keep working at it. And when I figure it out, I'll pass it along.

Off to the market!

So, everything's rolling right along. Couldn't be happier! I've been officially a business owner for just over a week, and have actually sold some bread and some coffee cake! It still seems so unreal. Today is the official introduction of GFG into the market world. I'm off for "A tasting of GFG" at the market, and I couldn't be more excited. I'll be offering rosemary focaccia bread, delicious buttermilk coffee cake, cranberry orange muffins, and if I can swing it, some delicious pumpkin scones.

I am so excited to be a part of the local food scene, and to be doing it gf just makes it so much sweeter! I'm such a huge advocate of buying local, supporting the local economy and small business owners. I never thought I'd be one of them, but I feel honored to be joining them.

I hope to blogging more these days, recipes and other ideas. But for now, I should get up and start sconing!!