Size matters when baking

 I have one of my kitchen cabinets stuffed full of gluten free flours, mixes, and other baking necessities. I realized after making the gluten free raisin cinnamon bread that neither I or Mr. Beam eat a lot of bread anymore.  It's always to much for us to eat before it goes bad or in the case of the cinnamon bread, half eaten then forgotten until it was harder than a rock :(


 It could just be flavored bread that gets this kind of neglect or it's just the fact that I'm getting absent minded in the kitchen as of late. I remember when I would make a loaf of  GF bread and it would be gone  before the next day. I would make sandwiches, toast, bread pudding, croutons and even bread crumbs out of it.



After this wasted cinnamon bread I didn't want to bake anything else, almost like a punishment I guess. I didn't want to waste anymore of my precious  ingredients in the baking cupboard, if you bake gluten free you know that this stuff isn't cheap. Size matters, I now have tiny baking pans for personal loafs of  bread or I use my cupcake pan and don't pull out the big pan unless I need sandwich bread size loaves. It was a hard lesson to learn but one everyone should realize at some point.

P.S. The cinnamon bread was delicious (I'm not a fan of raisins and I even liked it) I will be making this again for Mr. beam but definitely in the smaller pans :)