28Oct

Gluten-Free Ingredients

The following is a list of gluten-free flours and additional ingredients that I use when baking gluten-free breads, muffins or desserts.  I personally have used Bette Hagman’s books to learn the process of creating gluten-free breads that taste just as good as regular wheat products.  I like what she says about gluten-free baking:  “don’t believe anyone who tells you that gluten-free has to taste gritty.”

It wasn’t until I started baking my own gluten-free breads that I came to discover that what she says is in fact very true.  I had tried out the commercially made gluten-free products; some were okay while others turned me off completely.  I admit I was very happy when I discovered her recipes and flour combinations that create wonderful alternatives to wheat bread.

Bette gives a thorough explanation of the different gluten-free flours in her books, which I highly recommend purchasing if you are serious about making your own gluten-free breads and desserts.  However, I will list the main flours, which I use when baking and a brief explanation for each.  Most flours listed here work much better in combination with other flours.

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28Oct

Cooking Tip: Cooking butternut squash

In my recipe, Creamy Butternut Squash Soup, I describe cooking butternut squash by placing it in the oven at 350 F face down in a little water for about 45-50 minutes.  After it is cooked, it is super easy to just scoop out the butternut squash.

I usually prefer the “bake” method because it is the easiest; you don’t have to go through the process of peeling the squash.  However, it actually takes the longest because of the bake time in the oven.  One way around this is to bake the squash the night before you plan to use it while you are fixing your dinner.  It doesn’t take that much more time and then it is cooked for you when you want to use it the next day.

If you are looking for quicker ways to cook your squash for your soup, you may want to consider the following ideas:

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