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Cheater Banana Bread

Sometimes I just don’t feel like mixing together a bunch of different flours to bake something good.  Sometimes I just want to put something together and then forget about it.  If you’re anything like me, have I got the recipe for you!

This is the easiest thing you’ll bake all month, since you use baking mix and a bread machine.  And it’s a fact: Even gluten eaters love it (I had friends begging me for more and asking if they could have some to take home)! They won’t notice the gluten’s gone if you don’t tell them. Continue reading →


Restarted the sourdough starter using 100g brown rice flour and 100g room temperature Brita’d water.  I’ve been tossing half of it and feeding it 50g each of flour and water ever day for the past three or four days, and was a little worried yesterday that it hadn’t started bubbling yet.

But today?  SUCCESS!!!  It’s bubbling, it smells like yeast, it’s AWESOME.  I can’t wait to bake sourdough with it!

WOO HOO!!! 😀

Onion bread (sort of)

IMG_7335.JPG I made “onion bread” from the second section of the gluten free crusty boule dough I made the other day (the other two sections are in the freezer).  Since I didn’t have an onion in the house, I rehydrated some dried minced onion I had in the cabinet in warm water for about an hour and put that on top.

It actually didn’t go that poorly, but it definitely would have been better with real onion.

I’m not complaining too much though, because HOT DAMN this bread is GOOD.

Sourdough starter, take 2

The first sourdough starter just wasn’t smelling any better at all, so I’ve restarted it, this time using less volume.  I’ll keep it smaller than the recipe I found recommended, as I think it was getting a little out of hand (and also expensive, since brown rice flour isn’t cheap!).

I, well, started the starter with 100g each of brown rice flour and room-temperature, previously Brita’d water.

We’ll see how it goes.

Hooray for fresh, local food!

Red Fire Farm

©Red Fire Farm

I can’t deny it anymore: I’m pretty much a hippie. I’m ok with that.

Seeing as we live in an apartment in the most densely populated community in New England, we won’t be growing a garden anytime soon.  So we’ve done the next best thing: joined CSAs.

CSA stands for Community Supported Agriculture, and is an excellent way to support local farms while getting fresher food.  You buy shares in the farm, and are delivered a portion of the crops/meat/eggs/etc. on a regular basis.

We’re still waiting to here about whether we’ll make it off the wait list and into the next distribution(starting in June) for our meat CSA at Chestnut Farms in Hardwick, MA.  We just signed up for a vegetables, fruits, and eggs CSA at Red Fire Farm in Granby, MA.  I’m so excited about this I can barely contain myself!

Here’s to having fresh, local food!  We’re gonna have to learn how to can.

Another sourdough starter update

We walked into the apartment and immediately thought the cat had explosive diarrhea.  Turns out it was the sourdough starter.  Yeesh.  (I know, you were thinking you’d have a nice read of a food blog, and now I’ve just ensured that you’re no longer hungry. Think of it as a weight loss program.  You’re welcome!)

Following the advice from a friend (thanks Roger!), I’ve dumped all but about 1/2 cup of the starter, and I’ll start feeding it much less (~1/4 cup each of brown rice flour and water).  Hopefully it smells better tomorrow.

Sourdough starter update

IMG_7333.JPGSo, an update on the sourdough starter:

Well, it’s definitely bubbling.   It roughly doubled in size yesterday.

That said, it smells TERRIBLE.  Seriously, it’s just awful.  It went from smelling like wet flour to wet dog.  From there it took a turn to Jersey Turnpike rest stop toilet, before finally settling on fresh vomit today.

I’m really hoping it decides to smell like something I’d consider eating in the near future!

I tossed roughly half of the starter today because it was getting too big, and cut back on the feeding to 100g each of brown rice and water.  We’ll see how that works.

Sourdough starter

It’s been ridiculously difficult to find information about gluten-free sourdough starters on the web.  I’m not sure why, but I was researching this for a while before diving in.

I found one recipe at Ginger Lemon Girl, which seemed easy enough that the only thing I’d lose if it didn’t work was a couple of cups of brown rice flour.  So I started it yesterday, and it had its first feeding tonight. I wanted 100% hydration by weight instead of by volume, since most of the other starters I saw did it this way, so I dutifully measured out 6 5/8 ounces of flour (the weight of a cup of brown rice flour) and 6 5/8 ounces of water each time.

How is it going so far?  It looks like wet brown rice flour.  It smells like wet brown rice flour.  The recipe says to be patient, but I am not a patient woman.  I want bubbles, dammit!

I’ll keep you posted on how it turns out…

Bread and crepes

I was a busy little bee today.  It was a lazy Saturday, so I took the opportunity to do a bit of baking.

ZOMG BREAD!I decided to make another batch of the Artisan Bread in 5 Minutes a Day Gluten-Free Crusty Boule, since I neglected the first batch in the fridge and had to throw out the remainder.  This time I made it with olive oil, and this time  I’ll be freezing some of the dough to use for later.  Since I don’t currently have a dutch oven (something I’d like to remedy, but at $230 for the one I want, it’s going to be a while), I had to bake the bread on parchment paper on a “baking stone” (aka my cast iron griddle).

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Chicken salad, yum!

I’ve been making chicken salad a lot recently.  It’s so easy to make, yet it’s such a great and versatile food.  We’ve had it as a main course, on sandwiches, and in savory crepes.  And you can make it in just about any variety you desire.

The basic recipe is to take some cooked (and cooled) chicken breasts, pop them in a food processor chop finely, add mayonnaise to get the texture you’d like, and add some salt and pepper. It’s really that simple.

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