Skip to main content

Finally!

Baking is fun for me. I was 13 when I made my first loaf of bread, Mom was gone and Dad had no idea how much mess it could make.

I enjoyed working with the dough, stretching and activating the gluten.

It is rather ironic, isn't it.

I didn't mind too much the thought of gluten-free baking. I mean how different can it be? Extremely different.

Then my Dad died. And then 31 days later my husband's mother passed away. And I stopped cooking and I especially stopped baking.

 I had no desire to experiment in the kitchen. At this point in our gluten-free journey, almost everything is an experiment.

But finally, I am wanting to play in the kitchen. I am looking for things to surprise my family with. I am having fun in the kitchen again.

I made Jowar Roti just to see how it turned out. Junior was ecstatic because they made great bean burritos.

I made pumpkin hummus because Hummus is yummy and so is pumpkin. Junior made it for 4-H food competition because he liked it that much. 

Daisy had a birthday party to go to and I suggested that we make cupcakes so she could have one to eat while everyone else was eating cake. I even made buttercream frosting with real butter.

And I made up a dessert. Made it up as in created it, came up with an idea and wanted to see how it would play out. And it was good. Really good. More on that later.

I am finally having fun in the kitchen again. There are so many things to try and do and taste.

I also plan on blogging what we try and what I invent. For now I have some pumpkins to scrape.
Labels:

Comments

Post a Comment

Popular posts from this blog

White and Dark Chocolate Dacquoise

This is what my 11 year old daughter made for youth fair. So you could do this. What is a daquoise? it is a meringue cake (usually the meringue has nuts but this one doesn't) that usually frosted somewhat like a normal cake. This one has a white chocolate and dark chocolate buttercream that goes between the layers of meringue and then is topped by a ganache. uh-huh. The buttercream is not the typical birthday cake buttercream that is just butter and powdered sugar, in fact the dark chocolate has a bit of the bitter taste of dark chocolate (enough so that my kids didn't like it without the meringue). Anyway, it is wonderful! but it is also incredibly time consuming. This is something to make for a big anniversary dinner, not a I-feel-like-having-chocolate Thursday. The first step is to make a meringue. And here is the cast of characters that play in the meringue: And yes, buy the 18 pack because you will only have 2 eggs left - and a freezer full of yolks. Unless you
2 comments
Read more

Score two for me!

As I have said, my kids are less than delighted with our new diet. In fact they have complained about it a fair bit but today I redeemed myself in their eyes. I made pancakes and chocolate cookies. I actually made 2 batches of pancakes, one a Bob's Red Mill and the other a variation on Alton Brown's Dutch Oven Hoecakes . I made the Bob's Red Mill according to the directions using vanilla soy milk but then needed to add a bit more milk because it was too thick. The hoecakes I added 1 tablespoon of sugar and didn't put in the corn (someone thinks he doesn't like corn.) Daisy loved the hoecakes although she did say that if they were very big, they were too cornbready. I agree with her, the cornbread flavor is more noticeable on the larger one. It seems the good size is silver dollar pancake size. She also liked the Bob's Red Mill pancakes, she said she would be happy with either one. Junior prefered the mix but his hoecake was pretty big so that may be the
2 comments
Read more

A Giveaway and some questions

Gluten Free Gidget is doing a great giveaway on her blog for Xagave a brand that combines the nectar of two types of agave plant for a richer smoother flavor. I just love agave, I just don't use it as much as I should. Sugar is a bit of a habit. Anyway, so if you are interested, check out this contest . Now for some questions: Did you find that your palate changed as you went gluten-free? I used to hate avocados - those green bombs of mushiness. As in like 2 months ago, I thought they were gross. Now, . . . well, let's just say I could seriously over eat these things. And I tried guacamole on top of gluten-free frito pie instead of sour cream and cheese and found I prefer it that way. How do you keep the gluten-free flours from overtaking your kitchen? I was putting them in canisters (and the ones we use a lot are still in canisters) but seriously?!? They are taking over the pantry. And the fridge. And the freezer. I thought about hanging up a chart on the inside o
1 comment
Read more