We B Gluten Free

When it is time to bake, you must bake with abandon. Let it all go! I continue to play and experiment with the friendship bread starter. Things happen to jump into the bowl, and so far, not bad!!! So some things I know: When you separate it, you can freeze it. Lasts a LONG time. 1C per bag. ALWAYS label GF so you don't get it mixed up with some other squishy item in the freezer. When you take it out of the freezer, you can let it get to room temp and use it 'as is' in your favorite recipes OR you can grow and feed it for a week or two (it is not fussy) OR you can feed it and use it in your favorite recipes. 1 C of batter at whatever stage in your recipes, that is it. SO, I took ALL 10 bags out of the freezer, fed them all once at day 6 then days 10-14++ started a bake-a-thon. HA. I don't know what I was thinking as I had a lot of shopping that resulted......eggs, gluten free flower and freezer bags to store all the baked goods. I then had to find additional freezer ...

SPRITZ COOKIES Using my favorite Spritz Recipe, I replaced the flour with Pamela's Bread Mix and Flour Blend cup for cup. Bobs Red Mill is another easy to find gluten free mix my friends like to use. Almond flour mixes are very good in butter cookie type recipes and those I find in the whole food or bulk section in Sprouts and other health food stores. As you play with flours you will find one that you love. Stick with that one:-) The cookies were lovely ..... WE THINK :-) And the taste is good too. I like the Almond Flavor in addition to or in replacement of Vanilla. Depends on the day. Judy's Spritz Recipe 2 1/4 c of your favorite gluten free flour 3/4 c sugar 1/4 t Baking Powder 1/2 t Salt 1 c butter 1 egg = 1/4 c 1 t vanilla 1. Mix dry ingredients together. 2. Cut 1 c. of butter into the dry ingredient mixture until it is fine or crumbly. 3. Measure egg. It should equal 1/4 c. If it doesn't add water. 4. Add egg and vanilla to mixture and...

Now that the holidays and fall weather is here there are many opportunities to prepare and share wonderful holiday dishes. It is always great to be able to present a lovely and delicious meal. This one was a huge hit for our family. Easy to make and an attractive centerpiece. Hope you enjoy it! Cut the top of a pumpkin open, edges at an angle, so that you can use it for a lid. Clean out the meat and seeds. Place in a roasting pan. In a large bowl combine the following: 1 can each: Kidney beans, Pinto beans, White beans, Diced tomatoes, Tomato sauce 1 cup Chopped Sweet Peppers 1 Chopped Onion 1/2 T Apple cider vinegar 3 t chopped garlic 2 T oregano 1 T cumin 1 T chili powder **I marinated this in the refrigerator overnight. Pour in the pumpkin and cover. Bake at 350 degrees for 2 - 2 1/2 hours Top with cheese if desired. Service with GF bread sticks, Mashed potatoes, GF crackers Options: Instead of the stew, fill with your favorite chili.

Gluten Free? Oh YEAH!! Just when you thought you could not have a great desert there is plenty to cheer about. We have all been given that bag of starter dough over the years. You know the one where you lay it on your counter and babysit it for 10 days then turn it in to something you LOVE to eat. Now you are gluten free, and that bag of dough is no longer welcome in your kitchen. Great News! You can make your own starter and GROW YOUR OWN gluten free Amish Friendship Bread. YEAH! Gluten Free Amish Friendship Bread (If you don’t need gluten free use regular flour of your choice)  Apple Raisin Bread - YUM  Starter: 1 c. white sugar 1 c. milk 1 c. gluten free all purpose flour blend (Steve’s GF Cake Flour @ www.authentic foods.com OR Bob’s Red Mill Gluten free 1 to 1 Baking Flour @bobsredmill.com) In a glass bowl, mix sugar, milk and flour. Drape loosely with plastic wrap. You may also use a ziplock bag. This is Day 1.  Follow the 10 day recipe plans. ...