A Loooooong Hiatus
You may have noticed that I haven't posted in a while. And by a while, I mean almost a year and a half. A lot has changed in that time, including what we eat.
We have a few new recipes for baked goods, which was really the big challenge initially that started this whole thing off. We don't have a LOT of new recipes for baking, since I figured out how to convert almost any wheat flour recipe into GF on the fly. I haven't seen much point in posting those, since they come straight out of the Purity cookbook or Betty Crocker.
The biggest change in baking is the total absence of sorghum flour. About a year ago I spent several months trying to get back-ordered sorghum flour, to no success. There was this world-wide food shortage thing going on, and I suspect that most of the sorghum ended up being fed to cows instead of to me. We switched to Millet instead, and have enjoyed that as well, if not better.
My standard flour mix now is 1 measure each of brown rice flour, millet flour and tapioca starch. I added the brown rice flour since it has pretty good nutrition, and I can get it pretty cheaply. The reason I can get it pretty cheaply is that I now have a grain mill, which I love. I will have to tell you about it in another post. It has been almost everything I had wanted it to be.
Where does this blog go from here? I felt like I had reached the apotheosis of GF baking when I read the regular brownie recipe right out of the cookbook and converted it to GF as I went along. Riley thinks we should start posting some of our dinner menu, especially since I am now eating low sodium. I'm hoping to post a new dinner idea about once a week, so stay tuned.
Thanks. I haven't been following the food blogs so much in the past year and a half. I read a lot while I was trying to figure out what I was doing, but I kind of got overwhelmed by all the new blogs that I was finding. I need to update my links, since there are probably a good dozen missing without even having to think too hard.
ReplyDeleteI do really enjoy my job. In the fall I'm starting a Chemistry course I designed myself to introduce people to the chemistry they use everyday without realizing it. Since we don't have a chemistry degree yet, I get some major input on what we will offer in the future.
I am glad to see you posting again and hope you will post some menus (if you continue to blog). I haven't been here much, but I love what you've done with the place. :)
ReplyDeleteI would be interested in knowing about your grain mill. I am thinking I will be wanting one as well. So many recipes suggest assorted rice flours and the only place I can get it locally is in bulk. I never trust bulk food. Plus, I like to grind my own quinoa for baking.
It turns out that when you haven't posted for a year and a half, writing a post to say "I'm going to start posting again" is easier to write than it is to live.
ReplyDeleteWe've got a new rotation diet going, so a bunch of the things I had intended to post about got pre-empted by having to figure out what to eat and how to make it again.
My grain mill is a Wonder Mill grain mill that I bought from Amazon. I'm pretty happy with it, and I haven't kept track, but I'm sure that it has paid for itself in brown rice flour alone.
It essentially grinds everything but flax, and the coursest setting is too fine for making breakfast cereal. I'm fine with that, though.