Monday, January 6, 2025

Grass Free flour blend update

 Well 2024 has come to an end and a brand new year has arrived. There is snow in the fields across the way, and a cold chill in the air. I loved the winter season as a child. Sled rides, building snowmen, snowball battles. Such fun, now memories....those times I leave for my grandchildren to enjoy now.

I would rather spend my time indoors on such days reading a good book, talking on the phone with family n friends, or baking in the kitchen. There is something about the aromas that fill the house on cold snowy days that relax me, even take me back to memories in time.

The smell of fresh baked bread, cinnamon rolls, and fresh baked cookies from the oven. As you all well know by now I have a sweet tooth. But it's not just the taste of sweets that I enjoy. It is the labor of love that goes into it. It's the warmth of the oven and the smells that flow throughout the house making it feel more like a home. It's the joy it brings watching the faces of my family as they enjoy the sweets and homemade goods that came from the works of my hands. The kindness of sharing.  Love. That's it....Love....is the enjoyment I see.

 I am so close to the finalization of my flour mix. I just made the most delicious pancakes this morning, I myself was amazed! Fluffy, nice rise, and of course delicious. I wanted to make pumpkin pancakes but  the recipe called for pumpkin puree and I of course only had pumpkin pie filling....Yes there is a difference in the two as far as the thickness goes, and I am really trying to do it right the first time..

I am looking to add a few more companies to my blog from which you can shop. I just bought some much needed new cookie sheets and I absolutely love them. Cookies come out the way the recipe describes them, and I couldn't be happier. I'm on the lookout for a new griddle as I have been making the trial pancake recipes in a skillet, so if you have any suggestions on one please drop me a note. 

Trial and error, trial and error...but the best thing as of late is that almost every recipe has been spot on using the flour blend. I really can't wait to share. Oh, and don't forget that you may also be seeing a cookbook in the coming year!

Till next time. Happy 2025

Sharon

Isaiah 40:31 "Those who wait on the Lord shall renew their strength."


Thursday, January 2, 2025

Christmas Cookie Bake Off

 The other day several members of our family had a Christmas cookie bake off. My niece and her daughter were in visiting from Chicago, and since we don't see each other often a  cookie bake off was scheduled during their stay.

I haven't made many Christmas cookies lately as life has been pretty hectic. Being as there are no little ones living at home any more, and my husband being a diabetic I am pretty much the only one here that eats sweets. What a treat it was.

Since my niece and her family do live  a GF lifestyle, as her son does indeed have celiac disease, it was my opportunity to try my blend  on someone other than myself....It was a big hit! Not only did everyone love the sour cream cookies, but the chocolate walnut crinkle cookies were everyone's favorite! And to believe I had almost cancelled because the rush of the holiday season had tired me out both physically and mentally... Not only did I have a great relaxing time, but I had the opportunity to "TEST" my gluten free, grass free" flour blend on others, and get a positive feedback.

I still have a good amount of recipes to test the blend on, but I hope you will be patient with me while I still do some "tweaking". Just like my crafts that I sell at local craft fairs, everything has to be up to my own personal expectations! I am almost there, I promise...

Until next post...Have a Happy and Blessed New Year everyone!


Isaiah 9:6 -7  For unto us a child is born, Unto us a Son is given; And the government  will be upon His shoulder. And His name will be called Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace.

Wednesday, October 16, 2024

Garlic Apple Pork Roast

 

Good afternoon, everyone. I pray you are enjoying this nice crisp Fall Day. To me, Fall brings thoughts of pumpkin patches, falling leaves, and the fragrance of scented spices. Warm spicy meals and thoughts of special holidays approaching. It’s a time I like to reflect on all the many blessings of the past year.

If you have followed my blog, then you know that I love to try new recipes and absolutely love to bake. I also like to take a break from all that baking and just enjoy a nice easy, relaxing day occasionally.

Nothing helps me relax more than to find a recipe that I can put together easily and toss in the oven and have a total meal then all I must do is add a side dish. Quick, easy, minimal clean up.

Today’s recipe is exactly that. Now the original recipe uses fresh herbs, and I have subbed out dry for the mere purpose of making it even simpler. Cleaning up is quicker and I personally have a tendency to not use fresh herbs quickly enough and they then end up being wasted, and I HATE throwing money down the drain, so to speak! Believe me though, you will still get a dish that is ever so delicious when using the dry herbs.

With all that being said…This recipe is so simple, minimal time to prepare, and utterly delicious. It makes a perfect meal to serve followed by some pumpkin spice muffins and a warm cup of coffee or tea while wrapped in a cozy blanket on your front porch as you enjoy the sunset! Ok, ok, I got a little carried away there for a minute…. But …. did I mention that I love FALL!

This Garlic Apple Pork Roast is tender, juicy and I know you won’t be disappointed. Cleaning up is quick and you probably already have all the spices in your cupboard.  Oh, I also wanted to mention that if you have never tried Honey Crisp apples then you are really missing out! I had a customer suggest them to me when I was working as a cashier in a grocery store and I was “hooked “as soon as I tried my very first one.

I will be posting the recipe for the Pumpkin muffins very soon, but for now let’s get back to today’s recipe.

 

Garlic Apple Pork Roast

 

1 (3-4 lb.) boneless pork loin roast

4 cloves garlic, minced

2T olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

3 large apples, cored and sliced (such as Granny Smith, or Honeycrisp)

1 large onion sliced

½ cup apple cider, or apple juice

¼ cup chicken broth

2T brown sugar (optional, but adds a little sweetness)

Fresh Parsley, chopped for garnish, you can omit if desired

 

Preheat oven to 375 degrees (190 degrees C)

Prepare the pork roast: In a small bowl, mix the minced garlic, olive oil, dried rosemary and thyme, salt and pepper, to form a paste.

Rub the garlic herb paste all over the pork loin, ensuring it’s evenly coated.

In a large roasting pan, or baking dish, arrange the apple slices and onions in an even layer of the bottom

Place the seasoned pork loin on top of the apple/onion layer

Pour the apple cider-chicken broth mixture around the base of the pork roast being careful not to disturb the coating on the roast

Sprinkle the brown sugar over the top of the apple/onions if you prefer a slightly sweeter taste

Cover the roasting pan with aluminum foil and bake in the preheated oven for 45 minutes

After 45 minutes remove the foil and continue roasting for an additional 20-30 minutes or until the internal temperature reaches 145 degrees F (63 degrees C) and the apples are tender and caramelized

Remove the roast from the oven and let rest for 10 minutes before slicing to lock the juices in

This was one of the best tasting roast recipes that I have tried to date.

I hope you enjoy it! Pumpkin muffin recipe coming soon!

 

Psalm 36:8

We feast on the abundant food you provide; you let us drink from the river of your goodness.

 

 

 

Wednesday, September 25, 2024

Gluten Free Flour Mix

 As you all know by now I have been experimenting with developing a new GF flour mix that is free of rice flours, and other flours that are in the grass family because of my personal grass and wheat allergies. Seems that all these years with having a wheat allergy, I had forgotten I am also allergic to grass...Ugh! No wonder I have still felt sick sometimes after eating, even when I watched what I ate.

First I will let you know I have been doing ALOT of praying over this issue. I have found over the years that so many of the GF flour blends on the market have just had such a bland taste, or else loaded with "fillers" as I will call them, such as coconut, nuts, chips, etc to camouflage  that missing flavor. Not to mention  that  many are made with flours such as coconut and other nut flours to which many are also allergic. Bean flours if not used correctly can, well, taste like beans! Rice....well ....It's easily available, cheap, and pretty much in everything. It's also pretty bland in taste and it still needs help from other flours and starches to make a blend,  just like all others do, as they can not stand on their own. It's also in the grass family.

I finally got sick n tired of being sick n tired. I know, I know......It's expensive to eat and bake gluten free. Trying this brand, that brand, only to be disappointed most times in the end, for which I am sorry. Believe me, I know exactly how you feel!

I have spent countless days and nights doing research on flours and formulas others have used, or tried. I have tried products that filled my stomach but did not satisfy my taste buds. I have spend hundreds, NO, thousands of $$$$$$$'s over the years on premade mixes and bags of GF  flours trying to create my own blend. Even now my pantry is filled with hundreds, and hundreds of dollars worth of gluten free flours and starches with which I have been experimenting with trying to find the perfect blend  that I can use. One that not only will give me the taste of "NORMAL" baked goods, but also be safe for my individual allergies, as well as yours.

I recently made a loaf of gluten free bread that rose well, as a matter of fact, it overflowed the pan, but that's another story in itself...My fault... It has such a bendable texture, nice air pockets, and toasts beautifully. Compared to most GF breads on the market I give it a big thumbs up! I have tried many GF breads, even reviewed a few on the blog. The bread I recently made with my blend, taste  more like that of a whole wheat bread than regular white, but that is fine by me, because I know what went into it.

Then I tried the same flour blend and made GF chocolate chip cookies with it. I have to tell you that I am so pleased with how these turned out! I took some to my neighbors and they said they were delicious, and they DO NOT even eat gluten free!

Thirdly I made chocolate cupcakes today, YES, with the same flour blend, and they rose, taste, and have crumbs just like gluten laden cupcake mixes you buy in the supermarked. Did I mention they are DELICIOUS!!!!  So I will be continuing to tweek, and try several more recipes with this blend before sharing. I may even be working on a cookbook in the near future. If this flour mix can work for breads, cookies, and cakes as well, then I have been truly blessed! It may truly be a substitute as a true 1 to 1. Oh, and did I tell you, it is 120 grams per cup, just like regular white flour......OH YEAH! 

So till next time,

Sharon


 Deuteronomy 28:12

The Lord will open to you His good treasure, the heavens, to give the rain to your land in its season, and to bless all the work of your hand.

Wednesday, September 4, 2024

Gluten Free, and Free from Pop Up Advertisements

 Hi everyone. Just wanted you all to know that Wheat Free Living  and Me is totally free from  "Pop Up Advertising"...

Nothing irritates me more than visiting a popular site and having those "Pop up Advertisements" POPPING up everywhere. It disrupts me and I actually can't get off of that site quick  enough!  It's really irritating trying to read a recipe, collect information, or order something you see, when you keep having to stop and x out a "pop up"! Ugh....

If you are interested in a product, or products on my site, you can click on the store buttons to the right on my page and check out what they have to offer. It's that simple! So stop in and browse the stores, and Happy Shopping!

Easy, Quick, ,Gluten Free Pancakes

 In case you haven't dropped by lately you might not know that my "retired" husband has gone back to work once more. Yes, life does seem to be somewhat of a roller coaster ride as of late...So each morning I have the pleasant task of making a hearty breakfast for the two of us to start the day since he is now working from home.

We have had eggs and bacon, scrambled eggs, french toast, you name it.  I am pretty much tired of looking at eggs. All were gluten free, but I have been having visions of eggs in my dreams...

Today I thought I would step it up and make pancakes. He likes his plain, and I like mine with mini chocolate chips. I know that with having kidney disease I need to limit my  intake of certain foods, so mini chocolate chips gave me just enough of the chocolaty flavor I needed but not too much of the "potassium or phosphorus" that my kidneys DON'T need. As per my husbands input, the King Arthurs flour mix I used is already sugar free, and I used Allulose when following the recipe to help watch his sugar intake for his diabetic concerns. Yes, we are getting older and our bodies are not what they use to be. That is why it is so important to watch your diet now a days.

Have you ever done research on the sodium, fats, etc that the fast food industry has in their food. Not to mention being over processed, loaded with sodium and preservatives , that even I don't know how to pronounce! Gluten Free living can be easy once you learn the in's and out's. But just like everything in life, it can take time and patience. Even after years, I am still learning new tricks. Todays recipe was super easy, gluten free, low sugar, and very tasty. Even though the flour mix contains rice flours, I am still committed to developing one that is "grass" free, and continue to slowly wean myself off of them...

The regular recipe called for buttermilk, but since I was adding  chocolate chips to mine I used regular milk. You could also try Almond or Oat milk if you want, but the results will give you a different taste, possibly texture also, ..some adjustments may need to be made.

I hope you will enjoy as much as we did.

Please note: I always measure my GF flour by weight. If you measure by dry cups you may get a different result. Therefore I am also including dry cup flour measurements for your convenience.

Ingredients:

1 large egg

2T Allulose ( or 2 T regular or coconut sugar )

1 teas pure vanilla extract ( I used McCormick as I love the flavor )

2 T neutral tasting oil, such as vegetable oil, avocado oil, or refined coconut oil

3/4 cup regular milk, or milk of your choice, even buttermilk

  

Ingredients:

1 cup King Arthur all purpose Gluten Free flour blend, ( 124 gr)

1 T fresh baking baking powder  ( yes 1 T, helps make a nice rise)

1 large pinch of salt

In a medium bowl crack the egg, add the 2 T sugar, or sugar substitute, 2 T neutral oil, vanilla and milk. Whisk vigorously until fully combined.

In seperate bowl combine the GF flour, 1T fresh baking powder, and 1 large pinch of salt until blended well. 

Add the wet mixture to the dry and whisk until blended. Adding more milk, 1 T at a time, if needed, to reach the desired texture. I added 1 T extra milk at this point and it was perfect for me.

I preheated my griddle right before I added the liquid to the dry so I could directly pour  the batter onto the pre-heated griddle. Let the pancakes cook until you see bubbles starting to form on top, or lightly lift corner of pancake to see if its browned before flipping. Once golden brown  flip to the other side.

Transfer cooked pancakes to a large plate and continue cooking. I found the recipe made 5 fairly large, thick pancakes. They were tender, moist, and a definite recipe to keep and remake.

I hope you enjoy. If you try the recipe please leave me a comment and let me know your thoughts.

PS: I'm still working on my GF, grass free, grain flour blend. I ordered some more flours to try, and it's coming along better than I thought, so hopefully you will be hearing about it soon with some new recipes.


Ezekiel 16:19

"Also My food which I gave you---the pastry of fine flour, oil, and honey which I fed you---you set it before them as sweet incense; and so it was", says the LORD GOD.

Saturday, August 3, 2024

Chipmunk Bakery

Hey everyone....Just wanted you all to know I have added a new merchant to the sight. Chipmunk Bakery. 

Not only do they make GF products, but they are Keto as well. You also have the option of either  pre packaged baked goods, or mixes, if you would care to bake them fresh. 

I don't know about you, but for my family it' the best of both worlds...Drop in and visit  their site. There is a great selection!  Enjoy......

Friday, August 2, 2024

Gluten Free Crock Pot Beef stew

 In case you are all wondering where I have been lately,  I will give you a quick update. My craft room is overflowing with Wreaths and floral arrangements. Spring, Summer, Fall, Christmas. I have it all.  There were a few craft shows  I have already attended and several more to go. I have also been trying out my new "grass" free gluten free blends to try n perfect them before sharing, and taking life day by day. 

Today's recipe that I'm sharing is sooooo delicious that I just know you are going to love it! I have to say that of all the beef stew recipes that I have tried over the years that this is definitely on the top of the list. Its creamy, tasty,  hearty, and quite filling. It's a grouping of meat, potatoes, n veggies, all rolled into one. Well dumped into one I should say... Yum! All the ingredients in the recipe compliment each other so well, the amount of each are a perfect blend, with none overpowering one another. It has been raining here everyday this past week, and there has been a cool dampness in the air, so this was a perfect dish to make.

I made a few tweeks to the  original recipe to save some time, but it did not affect the end results in any way. As you probably now realize I  am a real "jump on the wagon" girl when it  comes to saving time. Between family, crafts, my blog, and all the other things that life throws at you it's nice to have a dump n go recipe every so often. I must admit there is some prep work to this recipe, but believe me, it is worth all the effort involved! Serve with some tear apart crusty GF bread, and you have a meal boasting with flavor and taste.  As always, I hope you will drop a comment and let me know what you think, or would like to learn.

Always,

Sharon

         

Ingredients:

1/4 cup GF flour (I used King Arthur's all purpose)

2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1 inch cubes ( hard fat removed ) 

                  ( you can use 2 1/2 pounds of pre cut steak bites here if you wish to save time)

2 Tablespoons  vegetable, or olive oil

1 1/2 cups water (up to 1 cup more if needed, but will not give you as thick of a gravy if used.)

2 large beef bouillon cubes

1 can condensed tomato soup, undiluted   ( Walmart brand is GF )

3 teaspoons dried Italian seasoning

1/2 teaspoon black pepper

1 large onion sliced, OR 2 medium, sliced

2 large Russet potatoes peeled and cut into  1 1/2 inch pieces

3 medium carrots peeled and cut into 1 inch pieces

2 stalks celery cut into 1 inch pieces

8 ounces fresh mushrooms, sliced

3/4 cup frozen peas, thawed


Instructions:

Pour flour (1/4 cup) into a 1 gallon ziplock bag. Add meat and shake to evenly coat with flour.

Add the oil to a large skillet, preheat. Once the skillet and oil are hot, add the meat and brown in small batches without crowding. Place browned meat into the bottom of the crock pot.

While skillet is still hot, on low heat, add the 1 1 /2 cups of water and  beef bouillon cubes. Scraping the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add the tomato soup, Italian seasonings, and black pepper

Pour this mixture into crockpot over the meat

Stack the onions, potatoes, carrots, and mushrooms, in this order on top of the beef. Cover and cook on low for 8 hours or until the beef and veggies are tender., Add the thawed peas during the last 20 to 30 minutes of cooking, stirring to combine all the layers at this point. This is a thick gravy based meal. Tender, moist, and oh so yummy!

I hope you enjoy this recipe as much as we did. Enjoy!


"Be joyful in hope, patient in affliction, and faithful in prayer."

Romans 12:12

Sunday, June 2, 2024

Shrimp Quinoa Bowl

 This Shrimp Quinoa Bowl recipe makes  just enough for two. Its filling AND delicious! Since there is just my husband and I living at home, and he's not fond of leftovers, it's a perfect dish for us. If you have a larger family you can double, or even triple the ingredients easely.

I'm really hooked on quinoa lately It's filling, hearty, and keeps me full longer so I don't find myself snacking as much. It's also not in the grass family so that in itself is a huge plus in my book!

 It only takes about 10 minutes to make so its ideal if you are in a hurry and have a busy schedule. The combination of the flavors create a vibrant and balanced meal.. It's also healthy, because shrimp is a great source of lean protein. The bulk of the quinoa keeps you feeling full longer and is a great change from rice, although you can switch and use rice if you prefer.

The recipe calls for precooked frozen, deveined shrimp. There are so many sizes on the market I will share with you how to select the different varieties for the recipe.

For this recipe you will need:

JUMBO SHRIMP: 10 to 12 Jumbo shrimp to make up the 8 ounces

LARGE SHRIMP: You will need approximately 16 to 18 pieces

MEDIUM SHRIMP: Aim for about 20 to 22 to reach the 4 ounce mark

SMALL SHRIMP: Approximately 24 to 30

If you have a scale to measure the weight it's much easier than standing and counting.... 



2 servings                                                                               

1/2 cup uncooked quinoa                                                       

1 cup water                                                                             

2 medium cloves garlic chopped                                            

1/2 teas salt                                                                             

1/2 teas course black pepper                                                  

1/4 teas sugar                                                                          

4 Tbsp white wine vinegar                                                      

3 Tbsp olive oil                                                                       

1/2 medium red bell pepper chopped ( 3oz)                           

1/2 medium cucumber chopped  (2 oz )                                 

1/2 cup frozen peas thawed                                                    

2 green onions sliced (seperate the white n green parts)       

12 med to large cooked shrimp                                              

2 Tbsp thinly sliced fresh basil                                               

Important Note!  Place the measured frozen shrimp in a covered container overnight so it is fully thawed for when you are ready to make the recipe 

1. Cook the quinoa. Combine the quinoa, garlic, salt and pepper in a 1 quart saucepan over medium high heat.  Bring to a boil, reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed , about 15 minutes.

2. Mix the dressing in a medium bowl, stirring the sugar and vinegar until the sugar is dissolved. Whisk in the olive oil and season with salt and pepper. Balance the dressing at this point. Adjust the seasonings to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own personal taste.

3. Mix the vegetables together by pouring half the dressing into one bowl and adding the red bell peppers, cucumber, peas, and the white parts of the onions and toss all together. 

4. Add the shrimp to the remaining dressing in another bowl and toss. Add the shrimp and veggies together at this point into one bowl. 

5. Assemble the final dishes by placing the cooked quinoa in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the green parts of the onion and fresh basil on top.  

This is a tasty meal in itself  but pairs well with some crisp GF bread. I hope you will try the recipe, and as always I love to hear your feedback!

Until next time,

Sharon


1 Corinthians 10:31

"So whatever you eat or drink or whatever you do, do it all for the glory of God."



Saturday, May 25, 2024

Red Snapper, Peach Salsa n Quinoa

 Well it's 12:30 in the middle of the night and I have been awake for quite awhile now. That brings the total of three nights in a row that I have woken up and had trouble falling back to sleep. I am really getting tired of being tired!

My research on creating  a gluten free, grass free, flour blend has been on hold for a while now as other obligations have taken top presidence. As you are probably well aware of in your own journey down this road, 'money doesn't grow on trees ," and the cost of items in the grocery stores is becoming ridiculous. It's going to take a bit longer than I had hoped to perfect my blend before sharing! Be assured I will bring my goals to fruition, it's just taking a bit longer.

For those of you who are along this journey with me I pray you are staying strong. I know how hard it is when you are trying to stay true to eating gluten free and everyone around you is devouring everything in sight. I have felt this way many times and with the holiday weekend upon us it seems even harder. I personally have fallen off the wagon, so to say, many times. I have just picked myself back up and started the journey over again. I hope you will too.

Since I have been working so diligently on the flour mix I have somewhat neglected to post other recipes that might be helpful to you all while waiting for the flour blend. Today I am posting a recipe that avoids gluten as well as grass grains. Its light, filling and totally delicious. The original recipe called for rice, which is a NO -NO, as it's in the grass family. I just switched it out for quinoa, which I feel has more bulk and seems to keep me fuller longer anyway. Win...Win! You are still giving up the gluten, but definitely not the taste. I hope you enjoy.

PS: It's also dairy free ...

Sharon


Red Snapper with Salsa and Quinoa

1 1/2 cup quinoa

2 cups diced peaches C can leave skins on for more fiber)

1 cup chopped fresh cilantro

1/4 cup chopped RED onion

3 tablespoons lime juice

1 to 2 tablespoons finely chopped jalapeno pepper to taste ( seeds removed)

1 garlic clove, minced

Salt to taste

4 red snapper fillets ( 1 pound total)

Olive oil for brushing

Salt n Pepper to taste



1. Cook Quinoa according to the package directions

2. In a small bowl stir together the peaches, cilantro, onions, lime juice. jalapeno, and garlic. season with the salt and pepper to taste.

3. Preheat the grill or a grill pan. Brush the snapper with ehe olive oil and season with salt and pepper. Grill for about 3 to 4 minutes on each side  until internal temperature reaches 137 degrees.

4. Spoon about  1 cup portions of quinoa onto each plate. Place the fish on top of the quinoa topping each with a generous portion of the peach salsa.

This dish tastes great with a side salad or serving of broccoli. I hope you enjoy. It's one of my favorites!


And let us not grow weary of doing good, for in due season we will reap, if we do not give up.

                                                            GALATIONS 6:9





Thursday, February 15, 2024

Buckwheat - Gluten Free -- Grass Free

 Buckwheat, which is actually not in the wheat family at all, has somehow gotten a bad rap over the years. I personally have avoided it basically just because it had the word "WHEAT" in the name itself. Actually it is "NOT"  on the list of gluten free flours we must avoid if gluten sensitive, or if you have celiac disease. It is in fact, not even in the grass family, which I now have to  avoid because of allergies. 

It's hard enough when being sensitive to gluten, or allergic to wheat, because that eliminates a lot of baking flours for our use. Yet to be allergic to grasses also sets a whole new game into effect. Most gluten free flours with which with we bake fall into the family of grasses. Like oats, sorghum, rice, amaranth, cornstarch, etc. There are not many left on the table for those of  us who also have grass allergies. Yet that will be another post for the future.

Buckwheat however is a pseudocereal. It has been grown as a crop in China dating as far back to 5,000 to 6,000 years ago. A crop with an end use like a cereal, but is not in the grass family. It is a seed that is consumed as cereal grains but doesn't grow on grasses. Other common pseudocereals are quinoa and amaranth.So it is not only gluten free but also not in the grass family! It is a great cereal option for those of us who like a nice warm bowl of cereal for breakfast or even a light late night snack. I must admit I was skeptical to give it a try as I grew up loving cream of rice or cream of wheat on a cold winter day. Cream of wheat is definitely in the wheat family. Cream of rice is in the grass family! It is a loose, loose, situation for me! Or so I thought.

So I ventured off course this morning and gave cream of buckwheat a try. I was amazed at the taste and texture! Is was a cross between the texture of oats, and the taste of oats and rice all rolled into one. With a warm mellow sweetness that I fully enjoyed. The earthy taste was ever so slight and it didn't have the grittiness cream of rice usually has. Also I tried macadamia nut milk for the very first time also which had a smooth silky texture, not nutty at all! 

Oh by the way....Macadamia nuts are actually not nuts at all, but a seed! Kind of like the fact that a tomato is not actually a vegetable at all, but actually in the fruit family. Yet be aware that if you have nut allergies you could possibly also be allergic to macadamia nuts as well....Funny world, hu? 

I used unsweetened plain macadamia nut milk as I like the natural taste of foods.  I find almond milk to be to nutty of a taste for my liking lately. I want my milk to taste like milk, not a vanilla sunday :] Either way I found the cereal to be everything I had hoped for and more. I used the "pocono heart of buckwheat"  brand and will probably stick with their brand, as as the saying goes, "Why ruin a good thing"! Right?

I will be doing much more research over the course of weeks to come as I am working on a gluten free, grass free, flour blend with which to bake with. Oh, did you also know SUGAR is in the grass family also???????  Allulose to the rescue! Well I guess I have dropped enough bombshells on you for today , so with that I will close.

Until next post ,

Sharon

Philippians 4:19 And my God will meet all your needs according to the riches of his glory in Christ Jesus...



Grass Free flour blend update

 Well 2024 has come to an end and a brand new year has arrived. There is snow in the fields across the way, and a cold chill in the air. I l...