Wednesday, July 28, 2010

Day 15...And DYING for one bite...

One bite of ANY kind of baked good, that is. After an agonizing evening at a seminar where I calmly sat munching on raw pistachios watching a roomful of comrades devour towers of gourmet, filled and frosted cupcakes, I woke up this morning desperate to create some kind of goodie to enjoy.

This is the 15 day mark of my new venture into life lived with a dairy-free, gluten-free, egg-free, soy-free, yeast-free, sugar-free diet. Aaack! On top of that, I must rotate the foods I CAN eat on a 4 day schedule.

So my grains for today seemed promising: millet, rice, corn and teff. I searched through some of my newly-checked-out cookbooks and found it! A recipe of Millet or Teff Apple Cookies. I can have apples today all I was missing was the correct flour. After a quick trip to two stores, I was still missing the correct flour so I had to get resourceful. I had a bit of millet, so I ground it up with my blender, but was still short 1 cup...dang! In the back of my freezer I found some (old) brown rice flour so I tried adding it...and...drum roll....I just consumed at least a dozen little, golden-brown num-nums!!!!

They are certainly not "sweet"...applesauce and apple juice concentrate are the only sweeteners, but I cannot describe how heavenly it was to bite into that soft but crisp little goodie laced with chopped pecans.

I guess that's all I have to say for business of trying to feed myself and the rest of my family without going crazy in the meantime is certainly reducing my blog-flow....which is typically my outlet for fun ;) . Ah, oh well. Enjoy the summertime friends and blessings to you!


Christi said...

I don't know how you're doing it, honey. I'm curious to hear more about this.

Gluten Free Sourdough Baker said...

HI Resa,
I have developed gluten free sourdough recipes around my own food allergies. I have combined old fashioned sourdough techniques with gluten free seed and grain flours and have come up with excellent, delicious breads, muffins and pancakes. They are also free of dairy, eggs, soy, yeast, sweeteners, gums and baking powder. Very suitable for sensitive digestions.
I have posted a free download of the starter recipe plus pancake recipe:
This type of baking takes some time to understand and master so it may not be for everyone. With planning it doesn't have to be time consuming. For people able to take the time it's well worth it as the breads are tasty, easy to digest and have an extremely long shelf life!
My complete, and continually growing recipe book, Art of Gluten Free Sourdough Baking, is available in pdf and print form on my website,
Good Luck and Eat Well!