I’m still working on clearing out old expired stuff from my kitchen, and I finally found a use for my King Arthur Gluten Free Multi-Purpose Flour that had a sell by date of January 2013. I wasn’t all that keen to make the popover recipe on the back of the box, so I ventured to the company website for further inspiration, and I’m glad I did because it has a good selection of recipes. That’s where I found this one for gluten-free cinnamon rolls.
It has been too long since I last updated this blog, and for that I apologize. The summer has slipped away from me while I’ve been happily distracted with other things.
I plan to continue with my “Cake Blogging 101” series, as I have a few more topics I’d like to cover, and in a week I’ll be in Lexington, KY for the ICES Annual Convention. I’m packing my Chromebook and will have my iPhone, so if you follow me on Instagram, look forward to photos and maybe even some video clips. But for now, here’s the review for that gluten-free bread mix I used over a month ago. Finally.
One of the truly frustrating things about following a gluten-free diet is how much more expensive the gluten-free version of anything is. I know, ideally I shouldn’t be buying and using packaged foods in the first place, but every once in a while I want bread, dang it. Both prepared gluten-free bread loaves and the boxed mixes are pricey, so I couldn’t afford to have them all the time even if I wanted to.
I love cornbread, and even though it’s not at all difficult to make from scratch, I decided to try some Pamela’s Gluten-Free Cornbread Mix when I saw that it was on sale. When I mixed and baked this cornbread the first time, I was not impressed. The muffins were thick, dry, heavy, and tasted more like grits than cornbread.
I was not looking for a grain-free bread recipe when I found this one posted online, and I apologize for not taking note where I spotted it, because now I can’t remember. Nor do I recall what recipe I was originally looking for (it most likely involved chocolate), because once I discovered this easy recipe for a loaf of grain-free bread, I decided to try it right away. Especially since I had all the necessary ingredients.
I grew up in Tennessee, so my taste for southern fare like grits, cornbread, and buttermilk biscuits is understandable. While grits and cornbread can be made without gluten, biscuits are bit trickier. I’ve tried subbing various gluten-free flours and baking mixes for the all-purpose flour in my favorite buttermilk biscuit recipe, but with unsatisfactory results.
Back before going gluten-free, I ate a LOT of bread and craved starchy carbs often. Since giving up the gluten, I find that I don’t need bread, but every so often I still enjoy having it. I particularly miss cheese and Branston Pickle sandwiches and cinnamon toast. Unfortunately, gluten free stuff can be really expensive, and it rarely seems to go on sale, but I recently picked up a box of Gluten Free Pantry’s Favorite Sandwich Bread Mix at a decent price.
Recently I made a loaf of bread using a bag of Namaste Foods Gluten Free Bread Mix. I bought this on sale at some point, and it subsequently sat in the pantry for a while. I’m not sure how long, but there’s another 8 months to go until the use-by date, so I’m not worried.
He who fears indulgence misses out.
That’s a banner slogan on the Pamela’s Products website, and I quite like it. We all benefit from a little indulgence every once in a while, especially when you consider all the definitions of the word. I think it’s right up there with “He who dares, wins!”