D checked in to his new duty station yesterday and is already staying over night tonight. Hopefully, this is not an indication of how things will be…
Now, the good part of this is that it allowed me to really get things done in the kitchen. The kitchen is now officially gluten free minus some of my “baking staples” in the pantry. Neither munchkin nor I were feeling well today, but we made it out to the store for some Tylenol for her. We also picked up a couple of movies for her to watch and some new “staples” for baking.
Now, when we decided to go gluten free for D’s health, I knew that none of us would want to go without our favorites (pasta, pizza, bread…). I knew that I needed to find a way to make some good gluten free replacements. That meant new cookbooks!!! Yep, I got to order new cookbooks and they arrived today. Munchkin and I have enjoyed looking at and reading all the yummy recipes.
I’m looking at this as an adventure. D is grateful for that as he was worried he’d have to say goodbye to all of his favorites. Munchkin, while initially upset, is now looking forward to all the new “goodies” after a very successful flourless peanut butter cookie trial last night. I’ll post the recipe sometime tomorrow.
Obviously, the biggest benefit of going gluten free is better health for our household. You can’t put a price on that.
Looks like you are having a great night! So happy your new cookbooks arrived ~ that’s always fun 🙂 I can’t wait to read about your new recipes!! Oh, and On a side note, I was wondering if at some time you could email me and possibly give me some guidance on how you organize your posts by subject? Is it in your html code? Right now, mine are just archived under the months ~ but I would like to organize them into categories and also show the posts under each month, like you do. Thanks so much!! Blessings!
praying you and munchkin start feeling better soon
You pretty much have to go with a flour mix in order to get the texture and consistency that you want.
My favorite flour mix is one from a book called Gluten-Free Baking Classics by Annalise Roberts. If it’s one of the books you got, it’s on page 6.
For three cups of flour mix it’s
2 cups finely ground brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca starch
Mix it all up really well.
You also need to add 1/4 tsp of xanthan gum per cup of flour mix when you use it.
With this mix, I’ve been able to use it as a direct substitute in family cookie recipes with total success.
Hope that helps!
Nancy
Thanks Nancy. This is our first week being gluten free, so we haven’t tried a lot of things yet. I’m also having difficulty finding some of the new baking items that I need, but I can always get them from the internet if need be…