Tomorrow!

Today was leftover meatball day so there was no experimenting at all.  Kind of boring.  Tomorrow I am planning on making a brunch for my family, including my daughter and son-in-law.  My plan is to make something with a pie crust, maybe a quiche, and to make corn muffins and biscuits.  Sadly I am known for my biscuits, the wheat flour variety, so I am trying really hard to make some that are at least slightly comparable.  

My chat friend, KJ, was chatting with me last night about gluten free eating since she has been cooking this way for many years.  I bow to her wisdom!  One thing her son said to her to tell me is, don't use Arrowhead Mills GF flours.  He said something like, "Sand doesn't belong in your brownies."  Great kid!  Obviously funny!  But this explains why my chocolate cake was gritty.  Yup, Arrowhead Mills rice flour.  The rest of this flour is going into corn muffins for tomorrow since corn muffins are just going to be gritty anyway!  

Tomorrow's plan is for quiche with a regular crust, corn muffins, biscuits and then maybe something sweet.  I could make something like turnovers since I have apples.  Really good New York apples.  Sigh.  We used to live in apple country in New York state and were spoiled when it came to apples and cider.  We could get fresh pressed cider back then. Now I think there is a law that the cider has to be pasteurized before it can be sold.  There goes a lot of the flavor!

I am hoping to have good gluten free cooking news and a lot of recipes tomorrow!

Cake Revisited, Gladys and Quiche

We had chocolate cake leftovers for dessert tonight since the guinea pigs family testers didn't eat the whole thing last night. I found that the cake did have the signature sandiness that gluten free baked goods seem to have.  The cake was cooled off completely last night but for some reason it didn't seem as sandy as it did today.  Weird.  It is still a really good cake and I will make it again.

After reading a bunch of stuff about cooking gluten free I decided to buy sorghum flour since it most closely resembles wheat flour in baking.  My plan is to put together a good bread recipe with little to no rice flour.  We shall see.  Bread is one of my specialties and baked goods made with yeast as well.  I even had a wonderful sourdough starter named Gladys that made the best breads and rolls.  Sadly she got a bit over-yeasty.  In other words she got moldy.  Gotta love Florida.  

                            Gladys made this loaf and rolls.  Awesome!

 
Now, I have to learn how to bake bread all over again using different flours with different qualities for baking.  UGH.

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For dinner tonight I decided on quiche and looked up making pie crusts GF.  Hmm, I got really lazy.  On Gluten Free Cooking School the author made quiche using very thin slices of potato to line the pie plate as the crust.  The potato "crust" is baked in the oven for about 15 minutes and then you take it out and add the quiche ingredients.  Bake this for about 40 to 45 minutes.  It worked very well!  I followed the directions for the potato crust then used my own quiche filling.  It turned out great! Thank you Mary Frances from Gluten Free Cooking School!