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.
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.
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.
Since I have this brand new bag of blanched almond flour that Honeyville sent me burning a hole in my pantry, I decided to try one of the savory recipes from Elana Amsterdam’s book. My kids love Cheddar Bunnies and Goldfish snack crackers, so I made these cheddar cheese crackers, hoping they’d be something we could all enjoy. I’d never attempted homemade crackers before, and I was pleasantly surprised by how easy they were.
I have a thing about cornbread. I used to work at a bakery that made the best cornbread ever. It was a Friday thing. They didn’t make cornbread any other day of the week, which was lucky because that meant I could only get it on Fridays, thereby limiting my consumption. I have no clue how they made it, and the bakery closed down years ago. I’ve been on the search for cornbread that good ever since. I still haven’t found it, but I think this recipe comes pretty close, with my tweaks.
Before I went gluten-free, Chocolate Candy Oat Bars were my favorite cookies to make during the holidays. These are basically a crumb-type base that’s baked and then spread with a sweet chocolaty filling and then topped with more crumb and candy coated chocolate pieces (aka M&M’s).
I tend to do a lot of baking this time of year. In an effort to keep temptations down and as many of the holiday sweets accessible to me as possible, I started looking around for naturally gluten-free recipes. I have apps for that.
This will most likely be the last recipe from Gluten-Free Baking that I’ll have time to make before returning it back to the library. Unless I decide to renew it, which is looking more and more likely because there are still some things in here I need to make.
Here’s another recipe I made from the Gluten-Free Baking cookbook I’ve been using. This time I tried the Lean Rolls. You can also make this as a loaf, but I prefer rolls. They’re easier in my opinion, and it helps me with portion control as I tend to overindulge.