• Lauren-Nicole

random trip down memory lane

I love visiting recipes I’ve written a couple years later…

There’s something so satisfying being able to look at them & know immediately how I can make them better.

I can look at the flour to butter ratio & see that it needs adjusting. Know that if I change the type of sugar & increase the amount, I’ll completely change the texture. It’s liberating.

Did I ever tell you the story about when I first switched to being a gluten-free chef? I probably have, & for that I apologise. I do not intend to repeat myself like a 90 year old man reliving his glory days. I’m also too lazy to comb through older posts to see if I have or not… so what I’m saying is, I’m going to tell you again.

Years ago, when I first made the switch, I went to visit my mum in Colorado. I’d already been a chef for a couple years at this point & was pretty on my game. I was used to making desserts that had people begging for more & I was confident in the kitchen. Any way, switching to gluten-free was challenging to say the least. I didn’t know my arse from my elbow. I didn’t know about the wide range of flours available. I wasn’t familiar with their textures, flavours, or what they would add to my goods. I was seriously clueless.

So there I was, in Colorado, overly confident in my skills & utterly clueless all that the same time, & all I wanted to do was bake for my mum.

There is something you need to know about my mum. She has an unstoppable sweet-tooth. The woman is built like a machine. Lean, covered in muscle, can put most people to shame in a yoga class…. but she can’t stay away from the sweets. Every single time I’m in the kitchen baking for a client, she’s chasing after me to make a little extra so she can indulge.

Naturally, I was there on holiday so for a change I wanted to bake FOR her, instead of just making extra on an existing order. Like I said, I didn’t know my arse from my elbow.

So any way, there I was, baking away. Using pre-made gluten-free white flour blends (which I didn’t know anything about, & didn’t know which ingredients in the blends to avoid), & there my mum was, telling me how excellent everything was.

Every morning I’d wake up, & more of the desserts would be missing. & every morning she & my step-dad would tell me that they woke up in the middle of the night with a sweet tooth & went for a snack.

Years later, when I finally learnt what the hell I was doing… that was when my mum confessed. She spilled the beans about everything. She had actually been waiting till I’d gone to bed to throw away the desserts piece by piece & lie to me! She openly admitted that she & my step dad had had some very serious conversations about how it was probably time I found a new career & they were worried about me.

She said this all laughing hysterically of course. She said it with the confidence of knowing that I had come a million miles since then & had gotten back to a place of skill. Truth be told, I laughed when she confessed. I love my relationship with my mum. My whole life, she has been honest with me & been my biggest supporter. I honestly wouldn’t be where I am without her. I know that when she told me that secret, it was because she knew I’d progressed past the stage of disaster & was finally on to something good. She could tell me knowing it wouldn’t shatter my confidence.

I’m reminiscing about this story now, because I kind of feel that way again. I look back at old recipes that I loved & worked so hard on, & I know that I can apply the knowledge I’ve acquired over the last couple of years to making them even better. It’s funny how that works. I know I still have a million more miles to go. I know I can always get better, always improve more. I’m just happy with where I’m at & where I’m going.

I hope you enjoyed my rant. I hope you’re now excited to see more of the brownies on Wednesday. Keep tuned, there is always more. xxx

& if you're curious about what sort of equipment I have in my kitchen, or what ingredients I keep stocked in my cupboards, go ahead & peruse the list below.

Tools/ Equipment/ Machinery/ Ingredients:


Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU


Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76


Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#tools #equipment #machinery #baking #cooking #fondant #modelingtools

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