Archive for May, 2008|Monthly archive page
Well, it’s official. We’re into my first GF Summer. Today’s heat index is projected to be 93 degrees F. It’s too hot. It’s TOO HOT! Yesterday, the humidity was somewhere near 5000% and the temp in the mid 80s. Why do I still live in this part of the world? Where is Super-fun Slip and Slide Jesus when you need him (and his water sprinkler arms)?
I was at the health food store yesterday, crying over my angry colon… (if you have diverticulosis, DO NOT eat the Kinnikinnick bread with the seeds in it, it’s so good, but it will tear up your inside-y parts) and I wanted to get some muffins and other soft sorts of things to eat until my colon stopped screaming. As I wandered the isles of Akin’s in Springfield, Missouri, I came across this baking mix.
“Hmm…” I thought to myself, “I can have these two muffins for almost $6.00 or I can have a dozen muffins for something like $4.50.” So I ditched the frozen muffins and took the mix home.
If you’ve ever used the GF Pantry mixes, you know they are top shelf. The box tells the story of a chef who developed Celiac and then went on to develop her own line of baking stuff. Her mixes almost always rise, which, frankly, freaks the hell out of me. I am still trying to wrap my head around GF Baking (I was a pretty successful gluten baker at one point in my life), and I have the toughest time getting things to rise, even from mixes. It’s a whole different ball game with rules that I can’t seem to completely comprehend.
Anyway, GF Pantry’s one downfall is that she sometimes assumes that you know more about GF baking than you do (or you wouldn’t be using a mix!) and it seems like she leaves things out of the steps. For example, with the GF French Bread/Pizza mix, to make the pizza crust (which I didn’t write about because it was largely a disaster), it’s easier if you chill the dough before you attempt to do anything with it…. however, it doesn’t say that on the box and it lead to much heartache before I dropped pan and all in the freezer for half an hour.
However, this mix is different. It’s fool proof, it’s idiot insured, it’s super fantabulous! I split the batch, making 6 blueberry and 6 chocolate/peanut butter chip muffins (the chips were on sale at the grocery, what can I say?). The muffins came out fluffy and frighteningly enough, they rose. Now I have little muffins with domed heads… scary. These are great muffins, and though I haven’t had a real one in a great while, I reckon they would give the real deal a run for their money.
Here’s the best part! If you make 12 muffins, they only have about 200 calories each. Heck, that’s about the same as the bread on a GF sandwich. I have mine sitting in the fridge since it’s almost 80 degrees F here already, but would imagine that with this texture, they would freeze well or keep well on the counter in a cooler place for a few days.
I am completely and overwhelmingly happy with this mix and I will buy it over and over and over again. Feh to the perrils of gluten free baking!
Oh, yeah, one last thing. She says on the box to use dried fruit (which kind of ran contrary to my grandmother’s teachings), so I did… and the process apparently sort of rehydrates the dried up fruits, so chop up anything big you might want to use, like pineapples or apricots or what have you.
Yum. Not a Ritz, but not far from it. Holds on good to both dip and peanut butter (my favorite way to do it!). Yum.
Sorry that I don’t have more to say.
I was cleaning out the freezer today and look what I found! A MUFFIN! My colon has been angry lately, so I figured a muffin couldn’t hurt. Before I even opened this muffin, I knew it had to be good when I caught my cat running off with the muffin still in its bag. And, BTW, Gaius has good taste; these are great!!
They are very muffin-y in texture, light and airy. They’re a little overly sweet, but in all respects, fairly muffin-like. What else can I say? It’s a muffin, but it’s a GF muffin. If they weren’t so expensive, I’d have a dozen in my fridge at all times.
We had some great refrigerator meatloaf last night and I wanted to share it with you all, since I’ve been working fervently to create what, in my opinion, is a super wonder GF meatloaf with regular (not specialty GF) ingredients. Enjoy. I know I did.
2 lb ground turkey
1 onion, diced (reserve 1/4 c. for glaze)
1/2 lb mushrooms, sliced
1 egg, beaten
3 cups rice, cooked (leftover is fine)
2 tblsp. Worchestershire sauce
Salt & Pepper to taste
1/3 c. A1 steak sauce
1/4 c. diced onion (use from the one above)
1 tblsp. wildflower honey
1 tblsp. brown sugar
1/4 tsp. Mexican chili powder
1/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/2 tsp garlic powder
salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Sweat mushrooms with a pinch of salt for about 5 minutes over medium heat, or until a great deal of the water comes out.
3. Take all meatloaf ingredients and smash together in a big work bowl. Work it with your hands until it is consistant througout.
4. Dump meat mixture into a loaf pan to form, but turn out onto a baking sheet to bake (you get more crust this way, and after all, isn’t crust what we all need out of life?)
5. Put meatloaf into oven for about 20 minutes to set form, then remove and glaze. Put meatloaf back in oven and bake until the internal temperature reaches about 155 degrees F. Remove from oven and let it rest until internal temperature reaches 160 degrees. Slice and serve.
6. To make glaze, mix all the glaze ingredients together and use a brush to brush it on the meatloaf. If it doesn’t taste just a little too sweet and a little too salty, you’ve done something wrong. The onions are a little tricky to brush on, just make sure they’re stuck somewhere to the loaf.
If you’re like me, you still sometimes have wet dreams about bread… sweet, delicious, savory, squishy, crunchy, special bread… and if you’re like me, you’ll be glad to know that Kinnikinnick Foods has created a very lovely and beautifully sexy bread. Great for sandwiches and toast, probably pretty good in meatloafs and maybe as croutons… the possibilities are endless with this durable and forgiving bread. Weighing in at only 90 calories per slice, it is more in line with traditional white breads. It’s light, not dense, and did I mention it makes good toast?
I’ve actually been back to the store since my first loaf and am now working on eating my SECOND loaf. Delish. Unlike Food for Life breads, this one isn’t like eating a brick and it lacks the social guilt of Bread of Life’s breads. Glutino makes so so bread, great for meatloafs and meatballs, but not so flavorful as to be able to stand alone. This bread is a work of art, I have never had a packaged GF bread better than this.
All the best stories have a villian… all the best heros, an archnemisis. So, who’s willing to host Ye Olde Gluten Filled Blogge?