Moley, moley, moley!

This week's assignment for HBin5 has proven to be a challenging one. Our assignment is to mix up a full recipe of Gluten Free Olive Oil Dough (page 238-239 of Healthy Bread in Five Minutes a Day) and to then make 1 loaf of bread, a pizza, and a sesame baguette from the dough. This dough calls for soy flour, tapioca flour, and Xanthan Gum, which sparked a discussion about less costly and more readily available ingredients. That xanthum shit ain't cheap. I read along while a bunch of people started baking and subbing, and then complaining. Turns out this bread is a stank one, with a dough that smells unpleasant and a flavor to match. Not one person who has baked it thus far was very impressed. Therefore, I didn't make a gluten free bread. Blatant disregard for homework is not very me (maybe because I'm a teacher?), but I am not about to eat carbs that I don't even like. My metabolism isn't what it was. Since I decided to blow off this assignment, I went back in time to one I skipped in March: Avocado Guacamole Bread (pages 160-161).

Now, E and I adore avocados, and we especially love guacamole. I had some pretty high hopes for this dough. I made half a batch, spiked it with a rounded teaspoon of cayenne pepper, a teaspoon of cumin, lots of fresh cracked pepper, and a whole avocado instead of half. Then I shaped the dough into buns and sprinkled the tops generously with shredded taco cheese (you know, the seasoned cheddar blend you use on nachos and such). In the end they were pretty and I loved the flavor, but honestly, most of the bang comes from the cheese and cayenne. There is very little avocado or tomato flavor in the bread itself, which makes me think I should double both if I bake this again. I know some people used salsa in place of the tomato, and I think that would have been a good way to go. Ah well! Live and learn, then smear this baby with fresh avocado.

Stop by Michelle's blog and visit the Bread Braid to see the brave souls who actually made gluten free breads!