Gluten free banana spice muffins!  

Mix 1 3/4 cup gluten free all purpose flour (I use Bob’s Red Mill, it says to add xanthum gum, I never have and everything has turned out fine so far) 1/3 cup brown sugar, 2 teaspoons baking powder, 1 tsp pumpkin pie spice, 1/4 tsp salt, then mix in 1/2 cup milk, 1 beaten egg, 1 mashed banana (very ripe) 1/4 cup oil. Mix gently, spoon into paper cups in cupcake pan, bake at 400 degrees till golden brown on top. NEVER undercook, the gluten free flour uses chickpea and fava bean flour so its nasty raw!

Gluten free banana spice muffins!  

Mix 1 3/4 cup gluten free all purpose flour (I use Bob’s Red Mill, it says to add xanthum gum, I never have and everything has turned out fine so far) 1/3 cup brown sugar, 2 teaspoons baking powder, 1 tsp pumpkin pie spice, 1/4 tsp salt, then mix in 1/2 cup milk, 1 beaten egg, 1 mashed banana (very ripe) 1/4 cup oil. Mix gently, spoon into paper cups in cupcake pan, bake at 400 degrees till golden brown on top. NEVER undercook, the gluten free flour uses chickpea and fava bean flour so its nasty raw!

Gluten free mac and cheese, corn pasta with butter, lactose free sour cream, cheddar, salt and a little parmesan… made for the creamiest most delicious mac and cheese!

Gluten free mac and cheese, corn pasta with butter, lactose free sour cream, cheddar, salt and a little parmesan… made for the creamiest most delicious mac and cheese!

THANKSGIVING: failed maple pumpkin creme brulee… topped with whipped cream. tasted delicious!

THANKSGIVING: failed maple pumpkin creme brulee… topped with whipped cream. tasted delicious!

THANKSGIVING: pear, apple, oat brown sugar crisp!

Homemade tortillas with black beans, fried eggs, green salsa and some green valley lactose free sour cream. Lovely dinner. :)

Homemade tortillas with black beans, fried eggs, green salsa and some green valley lactose free sour cream. Lovely dinner. :)

THANKSGIVING: roasted garlic and lemon artichoke hearts, they came out a bit more lemony than I expected. 

THANKSGIVING: roasted garlic and lemon artichoke hearts, they came out a bit more lemony than I expected. 

THANKSGIVING: Candied yams… I made a butter, brown sugar, maple syrup carmel and drizzled it over my boiled yams. I boil the yams cut in half with the skin on and a little salt in the water. After the insides pop right out and then I sliced them up. 

THANKSGIVING: Candied yams… I made a butter, brown sugar, maple syrup carmel and drizzled it over my boiled yams. I boil the yams cut in half with the skin on and a little salt in the water. After the insides pop right out and then I sliced them up. 

THANKSGIVING: Cranberry persimmon sauce & cranberry relish…. yum!

ps… still going gluten free.

Its been harder than you would imagine. Not because its hard to eat gluten free but because its hard to control cravings for bread and cake. This weeks experimentation has led to some succes in substitution and some failures. The gluten free corn bread mix from red mill was GROSS, but the gluten free brown rice bread was rather decent from trader joes. I do think though their recommendation on the back to toast for best taste is spot on, its rather like a brick but then after toasted it softens. I got it to make some gluten free stuffing, I’m looking forward to seeing how it turns out. 

the cooking has begun! cranberry persimmon sauce.

So far mostly I have been cleaning the house in preparation for the marathon cooking that is about to occur. When I woke up this morning though I got the cranberry sauce going. I tend to be a cook to taste kind of person. I dumped one bag of cranberries into a pan and added the juice of one orange. I then added the peel of the orange which I removed with a potato peeler, this way the chunks are large, once you cook it and then let it sits these will become candied orange rind pieces. I dumped in about a cup of sugar and a 1/4 cup of trader joes orange champagne vinegar and 2 cinnamon sticks. To this I added 2 sliced up persimmons and cooked till all the cranberries popped and the persimmons became soft. I tasted it and felt it was still missing a little something so I added in a sprinkle of ground cinnamon.  This is one of my favorite cranberry sauce recipes. The colors are beautiful and the vinegar gives it a unique bite. I feel cranberries have been bred to be less tart over the years and adding the vinegar just kicks it up a notch. Its like sweet and sour cranberry sauce. :)

ooooooooo!

Can’t wait for Thanksgiving! Ours is Sunday! better get ready for some yummy pix.

Better pie picture. :)

Better pie picture. :)

So here is the finished pie… will report on how it turned out later in terms of taste… texture all seems perfect right now. 

almond meal vs. almond flour…

Pretty sure there is a difference but Trader Joes stocks almond meal and while they say to do a 50/50 ratio but I did my pastry crust 100% almond meal. Its definitely very almond-y so I went with it and added just a tiny bit of almond extract and sugar and now it tastes like marzipan. I don’t care… I made a cherry filling and I think its gonna be delicious!

gluten free test…

So I have decided to go gluten free… after years and years of health ailments I’ve decided this might be a good option for me to try out. Fret not this will not deter my baking addiction, tonight I will be preparing a cherry pie with an almond flour crust. I hope its as delicious as my imagination tells me it will be. :)