Lemon Herb Chicken

 

Hi all! Well, the holidays are behind us, and if you are like me I am sure you are now tired of all the ham and turkey you have eaten. Don't get me wrong, I love both, but after days and days of leftovers I am definitely in the mood for something different!

I have been drinking more water, could say it’s my only new year’s resolution so far, but I have been adding lemon to add a little flavor. It seems that just one little change has really upped my consumption, who knew!!! I have never been much of a water drinker but adding the lemon has really helped. Funny that the recipe I am about to share also contains lemon as one of its ingredients, LOL.

I know you have been waiting patiently for a new post so I'll quit the chatter and get on with.... I hope you enjoy.

 

                                                    Roasted Lemon Herb Chicken

 Calories 405, Carbs 3.6 g, Fat 29.2 g, Protein 32.2g, Cholesterol 128 mg

 

Ingredients:

2 teaspoons Italian seasoning

1/2 teas ground black pepper

1/2 teaspoon seasoning salt

1 whole chicken, 3 lb.

1/2 teaspoon dry mustard powder

2 whole lemons

1 teas garlic powder

2 Table olive oil

Directions:

1. Preheat oven to 350 degrees F

2. Combine the seasonings, salt, mustard powder, garlic powder and black pepper; set aside. Rince the chicken thoroughly, and remove the giblets from the inside of the chicken. Place the chicken in a 9 x 13 baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.

3. Squeeze the juice of the two lemons into a small bowl, and mix with the olive oil.  Brush mixture over the chicken reserving some to use during the baking time...

3. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times throughout with the remaining oil mixture.

Serve with cooked rice, and a salad. Enjoy!

This recipe is fairly quick and easy. Buying pre-made salad from the super market can really cut the preparation time down, however I prefer to make mine fresh. Making a large batch of rice ahead of time and freezing in batches also helps to make this a quick, delicious meal.

As always, I hope you enjoy. If you make this recipe, drop me a line in the comments section and share your experiences. I love hearing from you! Till next time...Enjoy!

 

 

 

Getting back on the Gluten Free track!

Have you ever wanted to just give up on baking GF. Throw in the towel and just say, NO MORE? I have. Actually, I did for several years. A gluten free lifestyle can be time consuming trying recipes, trying new flours, only to fail more oft than not. You end up throwing the end results in the garbage, ready to hang up the apron more than once, believe me I know, because I have been there more than once or twice.    Like today.... I made a loaf of bread which I thought would finally be perfection. Believe me it was not. It looked beautiful on the outside, beautifully browned, had the most delicious aroma. I had my butter n knife ready folks!

Well needless to say it will be going in the trash. Am I going to give up a second time???? That would be one big "NEGATORY"," as my youngest daughter would say. Remembering back to all the negative symptoms I had several years ago when I suddenly decided to toss aside my GF lifestyle, and the time it has taken me to get back on track, I am determined to stay in the race this time.

I do not post anything on my blog that I have not personally tried or created. Yes, there will be disappointment’s, an occasional catastrophe along the way, but believe me your health is worth staying strong and staying in the race. 

Some of the recipes on my blog when I first started it might be simple, maybe not chef worthy, but they work. They were a starting point and have helped me get toward where I want to be. 

I will be adjusting the measurements to this new bread recipe n giving it another try tomorrow. I wish I had taken a picture of it because although it didn’t meet up to my expectations it did look beautiful. 

I am also still getting use to a new gas oven when I have used electric for the past 18 years or so, so it is a challenge. I keep hitting the convection oven button instead of the oven button. Oh yeah, adjusting the flames on the burners is something I now need to master as well.... 

Yesterday I tried a new GF flour blend and made a pumpkin bread. Although the taste was definitely out of this world, I need to work a little more on the texture with my flour blend over the next few days before I post both the flour mixture and recipe for it also.  

It is the season for allergies! The goldenrod is in full bloom here in Pa and so I have been not only a little sneezy but I find trying to measure flour at this time has been somewhat of an obstacle to say the least. :<) I appreciate your patience and hope you will check back soon for the new revised recipes. So, until next post, have a great Gluten free day! 

Sharon

  

Gluten Free Chocolate Chip Cookies

Finally! Wow these past four weeks have been a whirlwind of disappointments. As you well know my stove went on the blink and kept throwing the electric breaker. After a few hundred dollars to have the breaker switched out only a few hours later the new breaker blew again.

Being the spend thrift that I try to be, we opted to have the electric line to the stove removed and a gas line put in. Since we have a gas furnace this wasn’t a hard process, but once again it cost $$$$$$$  Once completed, we were off to the nearest big chain hardware store to pick out a new gas range. We found one we really liked, made the purchase, only then to find it was a full three weeks for the delivery.

Biting my tongue, I accepted the time frame and pouted the whole way home. Delivery day finally arrived and we had everything in place, our cat Carmella placed in a room where she wouldn't bother the delivery people, and was all set!

As I stood on our porch watching the delivery person unloading and unwrapping the box in which it came, I had visions of brownies, coffee cakes, cookies all tossing about in my head. I felt like a child on Christmas morning.

My husband and the second delivery person were inside hooking up the gas hose connection to the main line and I was so excited I could barely contain my excitement...then it happened...as the box fell away, I noticed the whole back frame of the stove was damaged. My heart sank!

My husband called the company to tell them the damaged stove needed replaced only to find out we wouldn't be getting a replacement shipped for another three weeks. Enough is enough...Well after sleeping on it for a night I decided to go looking for a stove at some different appliance stores locally and found an even better stove, and it was actually delivered the next day. Hence, I am sharing my delicious chocolate cookie recipe and my mock gluten free flour mix it was made with.

It was a glorious feeling to be able to cook and bake on a stove after four full weeks of being without. So, I hope you give this recipe a try and enjoy it as much as my husband and I did after our never-ending journey of being without a stove. Drop me a line and tell me know how you liked the recipe. 

Till then,

Sharon

 

"MOCK" Jules all- purpose flour blend (all ingredients can be purchased from Amazon to the right of this post)

116 grams MODIFIED tapioca starch (not the same as regular tapioca starch)

192 grams potato STARCH

64 grams cornstarch

160 grams Very Fine white rice flour

62 grams corn FLOUR

4 teas xanthan gum

1 cup weighs 135 grams

 

GF Chocolate Chip Cookies:

Ingredients:

2 large eggs

1 teas baking soda

1/2 teas salt

96 grams brown sugar (1/2 cup)

100 grams white granulated sugar (1/2 cup)

1 cup mini chocolate chips

1 cup mini vanilla chocolate chips

1/2 cup chopped walnuts

1 teas vanilla extract

1/2 cup unsalted butter, room tempt

210 grams MOCK Jules flour (recipe above)

 

Set oven to 350 degrees Combine the gluten free flour mix, baking soda and salt all in a small bowl and set aside.

Next cream the butter, brown sugar, and white sugar together on low speed of an electric mixer. Mixing on low, add the eggs, one at a time, and vanilla to the mix until all is smooth. Mix on low and slowly add the flour mixture until a soft dough forms. Then add the chips and chopped walnuts until just combined. Chill dough for about 30 minutes, placing bowl back in refrigerator between filling the cookie sheets to keep chilled. Chilling helps to keep the cookies from spreading too much when baking.

I used a cookie scoop to make about golf size balls of dough placing them on a parchment lined cookie sheet, about 6 per sheet depending on the size of your cookie sheets. Bake at 350 for about 10 to 14 minutes depending on the size of your cookies. I like a darker cookie so I baked mine for 14 minutes. However, your oven, and size of cookie dough balls might differ from mine, so check at 10 minutes and every minute after till you reach your desired darkness. Then bake your next batches with that set time.

Once they are done baking let them set on the trays on a rack for a few minutes to firm up before transferring them to a cookie rack to finish cooling, otherwise they might crack or fall apart.  They are softer in the center with a slightly crisper edge, which make them great dunking cookies.

I hope you enjoy the recipe. I will be posting again soon, so until then, ENJOY your Wheat Free Living!

 

  

Gluten free gums...

 

Today we will be discussing gluten free gums in baking. Gluten is the one main thing lacking in all gluten free flours. Yes, I know, real bummer, right? Life just isn't easy sometimes. Most all gluten free storebought mixes already contain gums in their ingredients list, mostly, if not all list xanthan gum in the ingredient list, so you are pretty much limited on your choice of the two. Xanthan gum or guar gum.

These premade mixes usually work best in baked goods such as cookies and muffins, however they limit you in choosing to use one gum over the other because they are already in the pre made mixes. Therefore, if you make your own GF home blended mixes you can save yourself a few $$$ and choose which gum you would prefer to use. The two basic gums I'm going to discuss today are xanthan gum and guar gum.

 I prefer to blend my own homemade mixes "WITHOUT" any added gums, then I can add the amount I need according to whatever recipe I am making, Ex: Cookies, cakes, etc. You will find Xanthan gum in many products that you consume already on a daily basis. It’s in most salad dressings, ice cream, and even yogurts. It’s also used in many cosmetic products like lotions and shampoos.  

First you might want to consider the cost of both. Guar gum costs nearly half as much as xanthan gum.  Guar gum is made by grinding a bean like seed from the guar plant into a fine fibrous powder. Some people find that guar gum can cause digestive problems even when used in small amounts and be unable to digest baked goods that use guar gum, therefore xanthan gum might be a better choice. If too much guar gum is used it can cause dense, stringy texture to your baked goods.

Xanthan gum is probably the most commonly used gluten substitute of the two in gluten free baking. It is made by fermenting sugars (glucose, sucrose, or lactose) with a microbial called Xanthomonas campestris. Sometimes corn sugar. It should be used sparingly. Too much can cause results that can be dense, gummy and sometimes slimy.

Since I mix my own gluten free flour blends, I prefer to add the gums to my recipe as needed instead of mixing it into the blends, that way I can be more precise in using the right amount for the particular recipe I might be making.

When using Xanthan Gum follow this chart:

To make:

Cookies: 1/4 teas per each cup of gluten free flour

Cakes & Pancakes:  1/2 teas per each cup of gluten free flour

Muffins & Quick breads:  3/4 teas per each cup of gluten free flour

Breads: 1 to 1 1/2 teaspoons per each cup of gluten free flour

Pizza dough: 2 teas per each cup of gluten free flour

EX:  If your recipe calls for 2 cups of flour for a cookie recipe you would add just ½ teas of xanthan gum to the flour in the recipe.

 

To use Guar gum: 

Cookies; 1/4 to ½ teas per cup of gluten free flour

Cakes and pancakes:  ¾ teas per cup of gluten free flour

Muffins & quick breads:  1 teas per cup of gluten free flour

Breads: 1 1/2 to 2 teaspoons per cup of gluten free flour

Pizza dough: 1 Table per cup of gluten free flour

EX:  If your recipe calls for 2 cups of flour for a cookie recipe you would add just ½ to 1 teas guar gum to the flour in the recipe.

 

 

I personally have been using xanthan gum for years just because that is what I have always had on hand so I personally cannot tell you how guar gum will work on any of the recipes I post. It’s a personal preference.

There are other alternatives such as flaxseed and ground chia seed. They will not give you the same mouth feel in your baked goods so therefore I do not personally use them, unless specifically called for in bread recipes. They will however reduce the crumbliness that your baked goods would have without adding anything. Also, because these need to be added to water before using, most recipe might require a tweaking of the liquids in the recipe. Kind of like adding 5 eggs to a recipe when it only calls for 3. 

I have surfed the web over the years and found countless "MOCK" flour mixes. Some I have used; some I haven’t gotten to yet, but I will be sharing a few with you soon. I’m still waiting on my stove to be delivered. September 1st can't come soon enough!!! I am having a surprise birthday party for my grandson who will be turning 18 this year on the 13th of September and I need to get baking. 

I hope this helps answer most of your questions about gums to add structure to your baked goods. I look forward to finally being able to try four of the "MOCK" gluten free flour mixes I have mixed and sitting on my shelf ready to make brownies and compare the results of each with you very soon.

Until next post,

Sharon

 

 

GF Dilemma

 

Hi everyone. As per my last post you are all aware I am having a stove/oven dilemma. It seems that the circuit breaker to our stove kept breaking. So....after $53 for a new breaker, which by the way cost only $13 last year, plus a $100 electrician service fee, the stove was okay for about four hours, then the breaker broke again!!!!!

Deciding to no longer invest in the electrical part since we were having no luck, we decided to have the electrical line to the stove disconnected (in case it was defective) and have a gas line installed. Thank goodness we have a gas furnace and the main line is about three feet away from the placement for our new gas stove. 

I must admit I haven’t cooked on a gas stove in many years, well since I was a teenager to be exact, but my husband suggested the change since we were having such issues with the electric stove. One thing I am really looking forward to is being able to possibly can foods on the gas range. It also has an air fryer built in the oven, with which I will get to try my hand at some new air fryer recipes. I have never bought an air fryer as our counter space is limited.

With that being said.... the new stove will not arrive until September 1st....UGH! I guess that will limit my baking recipes to share until then, but I do have a few others lined up to share that doesn't use an oven. I have been cooking on a hot plate the past week but It's definitely not what I am use to. It means everything needs to be made in one pan, unless I want some things to get cold or have to be reheated in the microwave while waiting on something else to cook. Of course, there is always the good ole crockpot to rely on in times such as these too. Which is what I will be doing today. I will be using the hot plate for the first part of the recipe then switching over to my crock pot for the remaining cook time. 

I can already smell the aromas from the kitchen as it cooks and am really enjoying my "ME" time as it does so. Crock pots can really be a lifesaver when our lives are hectic. You just need to find the right recipes! For those of you who are trying to limit meat in your diet this is a good starter recipe as its Vegetarian. Don’t have a crock pot? No worries...go to the Amazon link to the right of the page for everything you might need. As always, hope you enjoy.

Sharon

 

Spicy Vegetarian Chili:

Ingredients/ Serves 8

2 T olive oil

1 1/2 cups chopped yellow onion

1 cup chopped red bell pepper (I prefer orange for the milder taste)

2 T minced fresh garlic

1 medium zucchini, diced

2 cups frozen corn

5 large portobello mushrooms, stemmed, cleaned, and cubed

2 T chili powder, less if preferred

1 T ground cumin

1 1/2 teas salt

1/4 teas cayenne pepper

2 (15 oz cans low salt diced tomatoes

2 (15 oz cans low salt black beans

1 (15 oz can low sodium tomato sauce

2 cups low sodium vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

In a large, heavy pot, heat the oil over a medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 4 to 4 minutes.

Add the softened vegetables to a greased 4-to-6-quart slow cooker. Add all other ingredients, except for the cilantro.

Cover and cook on high for 4 to 6 hours or on low for 8 you 10 hours. Stir in the cilantro before serving.

You may add a dollop of sour cream if desired just before serving. It’s an easy recipe for a busy day. Its filling and taste great served with GF cornbread. That is if you have a working oven:)

Till next time, enjoy!

Sharon

 

 

 

                          

Oven Problems

Well as you have noticed I haven't posted anything this past week...So sorry. It was not intentional on my part. It seems my stove/oven has a mind of its own and keeps blowing the circuit breaker, so we have literally been without a stove or oven the past week. Cooking on a hot plate is not my idea of fun, but a girls got to do what a girls got to do, right?

So, as you probably already know we have been having to eat out quite allot, which means for me it’s been pretty much salads, or sandwiches made with gluten free bread that I happened to have in our freezer. My husband ordered a new breaker which is supposed to arrive today hopefully, so things should be back on track by the end of the week.

I have in the meantime been mixing up several "MOCK" gluten free home blends to give a try. My plan is to try all the blends using just one recipe and then judge with a taste test to see which I feel performed the best. I am planning to try them all by making brownies, then pizzelles. I know some of you might feel pizzelles are just a holiday cookie, but I find them refreshing any time of the year. They are light, crunchy and delicious. They were one of my mom’s favorites!  Also, you can pretty much make them any flavor you like. Chocolate, anise, almond, peach.... well, you get the picture, I'm sure. 

Anyway, I don't want to post the "MOCK" flour mixes yet as I really want to test them each first so as not to steer you wrong. As you all know by now not every mix you have ever tried meets your own personal standards. Also, as you have probably learnt by now, you just can't replace gluten free flour in most regular flour recipes with good results. That’s why there are so many gluten free cookbooks on the market. It’s a different lifestyle. Kind of like trying to put a square in a round peg whole....

Some recipes are forgiving, yes, but others need other ingredients adjusted or you either end up with a gooey mess or a hard brick. Believe me, I’ve had my share of both! I already have four of the gluten free mock flour mixes all mixed and ready to go as soon as my oven is up and running. I hope you are as excited as me to see how the brownies and pizzelles turn out.

The "MOCK" flour mixes are definitely going to be a lot cheaper for you to make if you buy your gluten free flour in bulk by clicking on the Amazon button to the right of the blog to order the flours you will need to make them. Now I know it’s much simpler to buy a premade mix to bake with.... but it’s not cheap, especially if it turns out that you really don’t like the blend, as I did recently. Hence my attempt to bring you an easier way to have your cake and eat it too as the saying goes...I will be listing the specific flour brands that I have used also with each "MOCK" recipe as different brands even I have found react differently or have slightly different weights.

So, visit again and look for my "MOCK" flour reviews coming soon.

Sharon

 

Gluten Free Bread review:

Today I received my order from Gluten Free Mall. (Featured to the right of the blog).  I was pleasantly pleased at how fast I received my order, within four days to be exact. All my products were intact, the box was packed with bubble wrap, and even had a small freezer bag to keep my candy bar from melting. That's what I call service.

As I mentioned in my previous blog post I had ordered two loaves of bread from Bfree to try, and then give a review on them. A white loaf, and a brown seeded loaf. I have never tried their products before, actually never heard of them either until I found them at the Gfree Mall. 

If you have read my blog for any length of time you will know I am somewhat a bit picky about my gluten free bread. I have tried throughout the years many store-bought loaves and most of them have been tasteless, had a bad mouth feel, or just too expensive for my budget. Hence is why you will also notice many gluten free bread recipes posted here. Some oven recipes, some recipes using a bread maker. We all have busy lives and therefore don't always have time in the kitchen to bake, or else we prefer baking more enjoyable treats, like cookies and cakes.... guess that explains the few extra pounds I've noticed lately...

The loaves were exactly what I was hoping for! First let’s start with the white loaf. It reminds me of the WONDER bread I grew up eating. It kind of has that spongy texture that I remember more than the exact taste of the bread itself.  Yet it did not disappoint. I toasted it and smeared it with just a little butter so as to get the real taste of the bread. I found that the crust toasted quicker than the toast itself, so I just turned the toaster a little lower and toasted a second time to ensure it was toasted all over. 

The crunch was even, the mouth feel is almost to the perfection as if I was eating regular gluten bread. It is a nice thin slice, which is good, as the slices are actually a little longer than a loaf of regular white gluten bread. All in all, I would give this 4 1/2 stars, but only because the brown seeded loaf exceeded my highest expectations!

The brown seeded loaf has that chewiness that a regular gluten wheat bread might have. It toasted perfectly on my toasters lower setting, The edges were crunchy, the center moist and chewy, and the flavor I have to admit was the best flavor of any gluten free bread I have tried in years. So, I definitely give this loaf a 5-star rating!

The carb and sugar count in the brown seeded loaf is also lower, so my husband being a diabetic, says it’s even suitable for him to eat. He really enjoyed the flavor and crunch it had also. So, I guess hands up its a winner for both of us.

I really must say that if you haven’t tried Bfree's breads yet you are really missing out. If you can find them in a store local to you, I suggest giving them a try. If you can't find them locally you can purchase them to the right of this page in the Gfree Mall. I think you will be pleasantly surprised with their goodness.

Until next post,

Sharon

 

Gluten Free Linner.....

Ok. I know you are curious as to what exactly Linner is. Well to my 44-year-old daughter it’s a combination of lunch and dinner. Therefore, the combination gets its new founded name of Linner. She has many shortened names for pretty much everything but that’s a story for another time.

Today my husband wanted me to try a new recipe for him that he found in a magazine. Since he is diabetic, he is trying really hard to not eat as much meat. Hey, if its gluten free, then I'm all ears! It was actually one of the easiest recipes I have ever made, so I happily enjoyed the feast with him as well. He was one happy camper. Well, we don’t actually camp, but the recipe is sooooo easy that you could actually make it when camping. The only fresh item you need is spinach, all the other ingredients are spices and canned garbanzo beans. It was quick, tasty, and filling.

Now I have not really ever been a big fan of spinach, but the spices and beans blended so well together that the bitter taste of the spinach actually played well off of them. I pride myself on trying to make things easy when it comes to meal planning since most of my time always seems to be taken up trying for that fresh loaf of bread, or dessert, that tastes so much like what we were all use to eating in a gluten infected world, yet gluten free. I’m sure you can relate to that!

We don't always have time to make bread, cookies, or cakes when life is so hectic. Raising kids, working, being grandparents, or even just daily chores. So, to help you out I have added several new Affiliates to my site to help make your hectic life a little easier. Gluten Free candies, cookies, breads, mixes, and all that you need can be found there. Even Amazon has products for a gluten free lifestyle along with bakeware, home decor, clothes, pretty much everything you need can be found without leaving your house. I do make a small commission if you purchase from one of the sites but you are NEVER charged anything extra to use them. It helps pay for the cost of managing the blog to help you on your gluten free journey. I have actually ordered a few gluten free products myself from the sites that I personally haven’t tried yet, and will be giving reviews on them once they arrive. A few of them are breads.....Please, please, Pretty please let them be eatable!!!!!!!

Well onto the recipe. Not only was this easy, it is about a 9-minute recipe from start to finish. Yes, I said 9 minutes! It’s a protein rich meal so no need for meat, plus it’s not only gluten free but diabetic friendly as well. 

 

Beans n Greens:

Calories: 310       Protein:  15g       Carbs:  42 g       Fiber:  13 g       Fat:  11 g       

1 T extra virgin olive oil

1 (15 oz) can no salt added garbanzo beans (drained)

1 teaspoon curry powder

1/2 teas ground ginger

1/4 teas freshly ground black pepper

1 (5oz) package fresh baby spinach leaves

1/4 teas salt

1. In a large skillet heat the oil over medium heat.

2. Add the garbanzo beans and all spices, except salt. Stir to coat.

3. Add the spinach and salt. Cook while gently stirring until beans are heated and spinach is just wilted, about 2 1/2 minutes. Serve and enjoy!

You could actually add 10 oz of spinach if you would like to as the spinach looks pretty sparce after wilted but it will change the nutritional info.

That’s it! I made a nice side salad to go with it and a slice of gluten free bread to top it all off. Delish! Enjoy.

Talk soon,

Sharon

 

Zucchini "Noodles"

 

Servings: 4 | Prep: 35m | Cooks: 10m | Total: 45m

 

 Today I thought I'd share a quick and fresh recipe. My daughters garden is really starting to produce, and she has an over abundance of zucchini which she has been sharing. I really like zucchini and find it light and refreshing during the hot summer days. This recipe is kind of like zucchini spaghetti, but without the sauce. It’s not very time consuming and just light enough that you don’t feel overly full when done eating. I hope you enjoy it as much as we do.

INGREDIENTS:

6 zucchinis

1 clove minced garlic

2 teaspoons salt

3 tablespoons margin

1/4 cup grated Parmesan cheese, can use Romano if preferred

salt and pepper to taste, or omit

DIRECTIONS:

1.Cut zucchini into thin noodle like strips. I use a regular potato peeler for this, but a mandoline works well also. Toss with 2 teaspoons of salt, and place in a strainer to drain for 30 minutes.

2. Bring a large pot of water to a boil. Add the zucchini, cook for one minute. Drain and rinse immediately with cold water to stop the cooking process.

3. In a large skillet heat the margarine over medium high heat. Add the zucchini and minced garlic, cook and stir until tender, about 5 minutes. Season with salt and pepper if desired. Sprinkle with Parmesan or Romano cheese and enjoy.

I find this dish pairs well with a light meat such as grilled chicken breast.

NUTRITION FACTS:

Calories: 141 | Carbohydrates: 10.4g  

| Fat: 9.9 g | Protein: 5.6g | Cholesterol: 4mg

Enjoy, 

Sharon

 

GF Bread Mix

 

 Hi everyone. Wow! Who would have thought such a small bathroom would take so long to refinish. It’s been a while since I have had the time to post on the blog, and for that I apologize. I finally got to make that loaf of bread I promised, and since I haven't had time to try a loaf from scratch, I used a mix by White Gold and want to give you my thoughts on it.

First the main flour on the ingredients list is white rice flour. I have been wanting to try more rice free flour mixtures, but a promise is a promise and at the moment this is all I had available so here are my thoughts:

The really great thing about this bread flour mix is that you do NOT have to have a bread maker with a gluten free setting because the directions call for the BASIC bread setting! First impression was good so far. It is also a certified Gluten Free mix.

Secondly the mix is already premeasured so all you have to do is add in the other ingredients which everyone pretty much has on hand. Milk, eggs, salt, apple cider vinegar, 1 envelope dry yeast, soft butter or oil, and sugar. Put the liquid ingredients in the pan, pour in the dry ingredients, set the basic bread setting and walk away till done. Excellent so far, I’m impressed!

OK. Now comes the best part. The taste test. If you have bought gluten free bread you probably know most are either very expensive, or very dry and tasteless. This loaf was bendable, moist and has a mild sweet taste. I did not taste any yeast at all. My husband who is a diabetic likes to try out the things I bake, and although he is not on a gluten free diet, he enjoyed the texture and taste.

It does have a somewhat moist, almost tacky feel to the touch which I have found to be true of most homemade gluten free breads I have tried. However, you probably know by now if you have been gluten free for anytime at all, that this is true of most gluten free breads you make from scratch.

If toasting you need to keep a watch on it as it will brown in the toaster fairly quickly. I found this to be true also when making grilled cheese sandwiches. However, the bread keeps its moistness during either of these processes and does not crumble nor become dry inside. I used my bread slicer so my slices were rather thick so I’m sure this needs to be factored in.

I haven’t tried making French toast with it yet but I am sure that with the texture of the bread that it will be a great success. My husband has tried it as grilled cheese sandwiches, toast with jelly, and really enjoyed the taste and he is a pumpernickel bread kind of guy so this is great praise for the loaf. I think the only thing I might try differently is to leave it inside the bread maker after is quits baking for approximately another half hour before taking out to set on the rack to cool. 

It freezes well and although the bag states that it can be frozen up to 2 months. The only drawback is that it does have a little more sodium in the mix that I would prefer since I do have CKD but with that said it was delicious in flavor and texture and so therefore, I give it a 4 1/2 stars.

You can purchase this mix from Amazon. It’s under $8 and I believe worth the price for a fresh home baked loaf. If you purchase it and give it a try, please leave a comment on the site and let me know your thoughts. 

Until next post. Have a blessed day!

Sharon

 

Trying for that perfection..

 Hi everyone. I know that a week ago I promised you a delicious bread recipe. Well Im still trying to find that perfect recipe, and loaf. Its been a very busy week here with having a new vanity installed in our bath along with laying a new floor and so my attention has been a little helter skelter to say the least. 

I promise to try and get back in the kitchen next week when things settle down to continue on my bread baking journey. Being off GF for over three years now and getting back on track is really like starting over. Im finding it alot harder then the first time around because now I also have to maintain a kidney friendly diet as well. Its like suddenly being in a foreign country and not speaking their language! There are many recipes on the site that I hope will keep you busy until then.

So till next post, Happy GF eating!

Lee