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Changing Things Up
So at this point, I have to change up the style of this site. When I first set out, I wanted to help people with a corn problem 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 have to go with a green house at this point so we can control the growing environment, including the water, which is a huge issue for me as well.
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 info because it’s 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, there wouldn’t be many things to post if it were about corn. So, that’s the deal. 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 cooking!