Gluten Free Bar Style

[TXCraig1]

This was surprisingly not bad.

I let it rise for about 5 hours at 75F. Baked at 550F. Started in the pan on a cordierite stone about 2/3 up the oven above the steel and finished on the steel about 1/3 up the oven and below the stone. The fiore glut doesn't like to brown. To get decent color, I had to leave it on the steel twice as long as it would take to turn my normal bar pies black.

[canadave]

Looks delicious!! Great stuff.

[drmatt357]

Someone said that powdered milk helps with browning. Anyone?

[Dasnyde4]

This was surprisingly not bad.

I let it rise for about 5 hours at 75F. Baked at 550F. Started in the pan on a cordierite stone about 2/3 up the oven above the steel and finished on the steel about 1/3 up the oven and below the stone. The fiore glut doesn't like to brown. To get decent color, I had to leave it on the steel twice as long as it would take to turn my normal bar pies black.

Would par baking this help?

[Dasnyde4]

This was surprisingly not bad.

I let it rise for about 5 hours at 75F. Baked at 550F. Started in the pan on a cordierite stone about 2/3 up the oven above the steel and finished on the steel about 1/3 up the oven and below the stone. The fiore glut doesn't like to brown. To get decent color, I had to leave it on the steel twice as long as it would take to turn my normal bar pies black.

Also, you did this direct on the stone, not in a pan correct?  Wondering if I could do a south shore style gluten free for my mom when she visits