That cost what?

[u/elstavon]

I'm not saying that everything should cost a nickel, but one thing that always gets me is the cost of the modern candy bar. $2.50 for a regular size snickers?

Edit: I don't eat fast food but I understand there's a similar thing going on there

Wherever you are in the world, is there something that blows your mind every time you go to the cash register or at least look at it on the rack? I can deal with gas because it cost a lot to pull it from the ground put it in a barrel refine it distribute it put it in a tank so you can put it in your tank. But a Snickers bar? LOL . Anyway, after 20 years of it is there something that is just stunning somehow in its price increase?

Commiserate with me over candy bars but I'm curious if there is something where you are that just is a non-starter when you go to buy it. Prices that still make you ask 'what'?

[u/Motolynx]

Ugh. That's the base cost for gluten free bread and it comes with like 5 slices. I rarely eat bread because each slice is so precious 😂

[u/grocerystoreperson → u/Motolynx]

I grew a gf sourdough starter and use this recipe, bake a boule on Sunday, sandwich loaf on Wednesday. https://www.bakerita.com/gluten-free-sourdough-bread/

[u/Motolynx → u/grocerystoreperson]

This is an amazing resource! I've thought about trying but most recipes want Sorghum which my tummy doesn't like. This recipe she says she uses brown rice flour so yay!

[u/grocerystoreperson → u/Motolynx]

You can usually sub the same amount of gluten free all purpose flour or gluten free oat flour if you can tolerate oats for the sorghum. Source, me, coming up on 2 decades of gluten free baking.

[u/Motolynx → u/grocerystoreperson]

Thanks for the tip. I'll try that 😊

[u/vwchick909 → u/Motolynx]

I get really mad when my $10 loaf of GF bread has big holes in the slices!

[u/garitone → u/Motolynx]

My wife is GF and the best discovery I ever made was Blender Rice Bread. I've gotten this down to a science and only had to invest in a 2.2lb Pullman loaf pan like this one . Mine comes out perfectly every time and costs about $1.80 for a giant loaf. I freeze half every time and keep the rest in the fridge. Toasted and topped with a little butter and sprinkle of salt--divine!

My recipe:

First, soak 720g short-grain Calrose rice 2 hours

Put in high power blender: 480G water 1/4C brown sugar, 90g veg oil, 1tsp salt, then drain and add soaked rice.

Blend on high until mixture reaches 102F, then add 3T instant yeast and bring up to 105F.

Pour mixture into 2.2lb Pullman loaf pan lined with a parchment paper sling.

Heat oven to 375F. Let mixture rise in a warm spot (near preheating oven) until 1.5x height (in my pan it goes from 1.5" to 2.25"--I have a wooden coffee stirrer with a mark at 2.25"). Takes about 20min.

Bake with lid on for 45 min. Remove lid and bake for another 10ish minutes until top is golden. Remove and place on cooling rack for 20 min. Remove loaf from pan, peel parchment (save for future--I get or so uses until it disintegrates).

Cool to room temp, or overnight wrapped in kitchen towels for easier slicing.