Tuesday, September 10, 2013


Is that a word? Well, I am making it one.

Introducing, "Spummy", the combination of spongey and gummy that describes a fair amount of gluten free baked goods. 

If you read my post from yesterday, yes...that does make 2 blog posts in a row...don't get used to it though, I had a gluten free Bisquick coffee cake in the oven. It smelled wonderful as I typed away. My son came home from school, smelled it and exclaimed, "apple crisp?". I made him keep guessing, since he was wrong, and then told him it was coffee cake when he guessed every other fall dessert. There was excitement in the air, I tell you. I'd been craving cinnamon something for a while now. A couple days ago it was cinnamon rolls. Then, after I saw this recipe, I wanted coffee cake. In between it was all the fall recipes starting to float around that all inevitably have cinnamon in them. It was finally THE day. The day I was going to have a cinnamon baked good.

One reason I made it was for dessert. I was going to make a nice dinner for the family since my husband had been traveling since late last week. He'd had a nightmare of an ordeal at the airport and there was now no way he was making it home for dinner. Now, I had to figure when was appropriate to dig in. Did I wait until he came home later and have some with him for a snack? As the day went on it seemed more and more it'd be a midnight snack if I waited, his 1 hour layover ended up turning into about 7 hours. My son and I decided to just dig in...we wait for no one when it comes to cake.

It looked lovely. Nice streusel topping. I cut into it and the cake had risen nicely, had a good looking crumb and color. The texture looked good. It did not crumble to pieces when I cut it or tried to get that first piece out that can be troublesome. You know what this is all leading up to, right?


How can something that looks so much like the real thing taste so much not like the real thing? Oh dear. Where do I begin?

To start off, many of the reviewers on the official Bisquick website indicated that this cake needed moisture. I took their word for it. That Betty Crocker yellow cake I mentioned in yesterday's post was so terribly dry, I knew they were onto something. A majority of the reviewers added oil and sour cream to the cake and some substituted agave for the sugar. I did not have agave so I couldn't do that. I thought about maple syrup instead but decided to just use my regular sugar. I did add additional oil and sour cream. I read through the posts and decided on an amount based on what most were saying, a quarter cup of each. I baked it an additional 10 minutes or so as some indicated it would need and mine did, it was jiggly at the end of the recipe's stated bake time range. Are these modifications where I went wrong? It could be, but everyone who did this gave it 4 and 5 stars.  

My son took the first bite and said that the "cinnamon stuff" was good. Well, yeah...cinnamon stuff is always good. My first bite consisted mostly of cake. Um, not so good. It's so indescribable. There was no taste and again with the vanilla that it called for and again using Nielsen Massey and a little extra that I let splash over the measuring spoon like the yellow cake I had made. The texture seemed like it wanted to be normal. It almost was and then you realize it isn't the more you chew. You keep wanting it to be because as you are chewing this flavorless, spummy cake, you are looking at the piece of it on your plate and it's inconceivable as to how something that looks like "that" can possibly taste and feel like it does in your mouth.

I think the Bisquick I've been hoarding will be kept strictly for pancakes and garlic cheddar biscuits. This girl is done experimenting with things that I would have never used Bisquick for before I went gluten free. It's time to start using from scratch recipes for things like coffee cake. It's really not much more work in the end and I'm hopeful that it will taste better. I never really used Bisquick for too much before because the end product was never very pleasing to me so I'm not really sure why I was expecting something spectacular out of it gluten free.

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