Several weeks ago I mentioned wanting to try a recipe for Cinnamon Bun Muffins that I found on elanaspantry.com. Whenever there’s something I want to make gluten-free, I typically head there first and see if she’s already figured out how to do it. Usually, she has.
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.
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’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.