berries, sugar and cornstarch
Milk and vinegar since I was out of buttermilk
Gluten free flour blend, baking powder, brown sugar
mixing wet and dry
Berries in bottom of pan
ready to enjoy….
I bought extra berries at the Farmer's Market Wednesday and wanted to make them up into a cobbler for my hubby. It's gluten free so I can eat it too. I adapted the recipe from Heidi at 101cookbooks.
I decided to bake tonight to keep myself from eating sugary, gluteny snacks. I came up with this recipe and am loving these. Even my stepdaughter approves. High praise indeed from a 14 year old. It’s not a fancy recipe but it works.
2 c. Gluten free flour Mix (I used white rice, brown rice, cornstarch and almond or Meister’s)
1/2 c nutella
1/3 c maple syrup
1/2 c coconut oil
1/2 c walnuts
3/4 c unsweetened coconut
1 tsp baking soda
Bake at 350 for 9-11 minutes.
So, sometimes with MCTD, I get home, I’m tired, I want to sew, blah, blah blah. Insert your version of busy here. I wanted something sweet last night. Not often do I crave sweets. Lots of gluten free goods require a gazillion flours (hello $$$) or preprocessed stuff usually tasted like some version of cardboard. There are some good alternatives out there. I used a baking mix, GASP, last night and made cupcakes.
See, we’re lucky enough to have a “salvage” store around here. They get all kinds of wacky stuff and it’s owned and run by the Amish. Well, lucky for me that translates to occasional dirt cheap finds on gluten free products. Cake mix for $1. So, I mix up the batter, throw in a cup of raspberries frozen from the farmer’s market last year and add in a little hazelnut oil. Oh yes, moist, delicious, raspberry hazelnut cupcakes. How do I know they are good? Kids eat them without knowing they are gluten free. Hee hee. Plus, how can they be bad? They’re purple and sparkly.
I’ve been having trouble ditching weight while I’m running and some stomach problems too, so decided to lessen my gluten intake again and see if that helps. I whipped up some bread tonight using a basic recipe from Gluten-Free Girl and The Chef. I used her rhubarb muffin recipe and made some changes, then decided to make bread instead. I didn’t have any teff, so used potato flour and millet flour instead. I lowered my oven to 350 and baked it for an hour. The result is a bluish purple bread that tastes really good. The top has a nice crumbly texture and the center is still moist. This will be great this week with my coffee for breakfast.
Flour Arrangements: Big Gluten-Free Buttermilk Biscuits. I tried this recipe last night. All I have to say is yum. I didn’t have brown rice flour so took some brown rice and put in my blender to grind…voila. Worked just fine. These did need a few extra minutes baking because of the butter chunks. Still good today, not dried out at all. I can’t wait to make more Sunday morning with my coffee. Too bad I didn’t get a picture…I was too busy gobbling the warm biscuit down.
Really excited to try this bread recipe. The one caveat? I don’t have a bread machine. I think if I’m going to be baking my own gluten-free bread all the time I’ll need to get one. Any suggestions?
Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe | Gluten Free Cooking School.
Trying gluten-free French bread mix. I’ve decided to try being gluten-free as I have thyroid disease and even with 1200-1400 calories a day and exercise my weight hasn’t budged. My mom has wheat allergies so I think maybe I’m intolerant. My stepdad is a Celiac so they gave me some stuff to try while I see if being off gluten makes me feel better. It is tough to not eat wheat! I hope this Gluten-Free Pantry mix is good, I want bread. I’ll give you the results later when it’s done baking.