For all you lucky people of the world who don’t have to contend with food sensitivities and can pretty much eat whatever you like whenever the mood strikes you, please understand that those of us who can’t tolerate gluten, dairy, soy, etc. have different expectations when it comes to baked goods.
School was out on Monday, so the kids and I visited a local coffeehouse. Their coffee might be fantastic as rumored, but I ordered a chai tea and wasn’t impressed. It was too sweet and a bit heavy on something… cloves, maybe? It’s the same issue I have with chai tea from Starbucks. I prefer the chai tea at Whole Foods, even though it’s made from a concentrate.
Thanks to a recent online discussion about gluten-free baking, a couple of flour blend recipes came to my attention, and I agreed to try them both and report on my results. Originally, I was only going to try one gluten-free flour blend, but it called for sorghum flour and I didn’t have any.
I’m not entirely sure what possessed me to attempt more gluten-free cupcakes, but I stumbled upon this recipe from Elana Amsterdam’s archives while searching for something else, and I was curious how it would turn out. The other cupcake recipe of hers that I tried uses almond flour, and while still yummy, those cupcakes are dense, heavy, and moist to the point of almost seeming soggy.
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.
Last week I cleaned out my freezer, which is something I don’t do nearly often enough. I never know what I’m going to unearth in there since things often get pushed to the back corners and buried underneath bags of frozen mixed vegetables.
This time I discovered a stash of leftover flour blends I put together AGES ago to make some recipes from my Gluten-Free Baking with the Culinary Institute of America cookbook. I had completely forgotten all about these, and knowing that they had been around for quite I while I figured I better try to use them up soon.