Sunday, November 21, 2010

Getting the hang of it

In the not-too-distant past I was absolutely cursing my gluten-free sentence. I hated everything I bought that was made to be gluten-free and furthermore, I hated everything I baked, it turned out horribly. Adding insult to injury, baking gluten-free (and buying gluten-free) is crazy expensive. I was in a serious funk.

But then last summer I took on the challenge of creating delicious GF muffins for the girls' school. I worked hard at it, and eventually came up with something edible. It didn't work out that I ended up baking for the school, but I was grateful for the nudge towards GF baking goodness.

In the past few weeks I have found some amazing ready-to-eat foods in stores and restaurants (um, if you have a Garlic Jim's pizza near you, run--don't walk-- to your phone and order a GF pizza). Udi's has some delicious frozen pizza crusts, too.

I've also gotten more adventurous in my baking. My favorites so far have been recipes from the Gluten-Free Goddess site. I have made:

Pumpkin Scones with Maple Nutmeg Frosting three times in the last week. I finally perfected them (the right ratios of things-- my batter was coming out way too thin so I tweaked it a bit). Eloise LOVES these. I love them, too, but my booty doesn't need them.

Cornbread though I don't have a skillet and don't add the chiles. Eloise also loves this recipe. I am so-so about it, but you know what, I think I am so-so about cornbread in general. I am making it so that I can put it in to this stuffing recipe for Thanksgiving. It will be the ONLY stuffing at a meal full of gluten-eaters. EEP! I am still waffling on making a regular gluten stuffing just in case.

Pumpkin Cake with Maple Icing I have made this as big cupcakes, mini cupcakes and today as a cake. It was amazing all three times. I once served these at a potluck and was give the feedback that people were nervous to try them but pleasantly surprised by how good they were.

Today I took a chance and showed up at a stranger's house for a gluten-free baking party of sorts. I made the pumpkin cake for everyone and learned how to make GF brioche. The brioche was INSANE good. Insane. I am glad I got to watch someone make it, the steps were really foreign to me, and am excited to try it myself.

I just want to keep baking. Every recipe under the sun. But I need to find a way to dispense of my goodies after I bake them because keeping them around the house with my complete lack of willpower is no good. Any takers out there????


  1. Good for you! I remember the first time I found out I was borderline gestational diabetic (not the worst sentence in the world). I stood in the middle of the Walmart and *bawled*.

    Next time around, I had full-on gestational diabetes and did FINE (thanks to a lot of support from my diabetic mother!). I'm so glad you found some support and got the hang of it!

  2. I'm planning on making a regular and GF stuffing for Thanksgiving (I'm hosting and cooking). Mostly because there will be so many people and GF flours are expensive. :) Plus the stuffing recipe from the Feeding the Whole Family book is incredibly good - I make it using the bread recipe in the book - and the GF one might be meh. Still haven't 100% decided on which recipe I'm using.

  3. Good for you Sybil! You are learning so much and it sounds like you are having fun at it too! If I was closer, I'd send my lack of willpower over to play with your lack of willpower, lol.


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