May, 2013

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Changing Things Up

So at this point, I have to change up the style of this blog. When we first set out, I wanted to help people with a corn allergy simply because that’s the hardest to deal with. However, I’ve recently learned that I am officially allergic and intolerant to seriously, just about everything. I was tested for hundreds of foods, and I think there’s a “safe” list of about 30 items. Of those 30, most are contaminated with corn, so I’m down to about 8. We are looking into solutions for not only food, but water too.

What does that have to do with change? Well, I’m always cooking and inventing things in the kitchen, but don’t think to share the recipes because they’re not corn free. Well, it’s time to change that thought process. Truth be told, I’m the only corn free person in the house, and considering I’m starving to death (literally), there wouldn’t be many things to post if it were about corn. So, that’s the change headed your way. I’m going to be sharing a lot more, and hopefully, helping a lot more people. I’ve added a recipe area to the site, and I think a lot of posts are going to be funneled in that direction moving forward. Happy reading!

“All Purpose” Gluten Free Flour

We use to do a lot of baking, but in my current state, not so much. We also noticed that baking for others was making me really sick. So, we now try to make things as corn free as possible, even if I can’t take part. Here’s a flour blend that I’ve been making. We use it for muffins, pancakes, and brownies. I have also tried it with cookies, but that’s a different story.

1 Cup Brown Rice Flour (we use organic)

2/3 Cup Potato Starch

1/3 Cup Tapioca Flour (Tapioca Starch)

1 teaspoon Baking Soda

1 teaspoon Cream of Tartar

That’s it! Mix it all up, and store it in an air-tight container for when you need it. Lately I’ve been making large batches at a time. Just adjust the amounts for what you need. As a disclaimer, I must remind you that corn free gluten free baking is so not the same as the “regular” stuff. Happy baking!

2018 Update:
I wanted to share a little more information about making an AP flour. Blending your flours is important when you’re gluten free. Have you ever purchased something that’s GF and it’s very dense? Too dense? That’s usually because the right weight of flours wasn’t chosen, or there was only one flour (usually brown rice).

The above AP flour got us through a lot of fun times. We learned shortly after this was published just how allergic to everything I really am. These days, I can’t use anything listed above for myself, and you may have heard, we opened a bakery. We use corn free flours in the bakery from Authentic Foods. My current favorites for blending are Sorghum, Millet, Arrowroot, and Oat. We’ve had to greatly reduce the amount of rice used in our goods because the cooking fumes are crippling.

Finally, I wanted to share three amazing resources with you:
Fork & Beans Guide to Gluten Free Flours
Fork & Beans Baking 101
Oh My Veggies Gluten Free Flours Explained

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