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Just a note on my personal baking: After trying several alternative flours, the combination that worked best for me is approximately equal proportions of sorghum, oats, and soy. The oat and soy flours I use are gluten free, but I understand that these flours can still be an issue to some. If anyone does try these recipes with other flour blends, I would be interested in hearing how they turn out.
During my years of baking I have found recipes that I really enjoy, so one of the main goals in my recipe experimentation is to see if I can come up with GF versions of some of my favorites. Here is one of them:
Chocolate Cupcakes
1/3 cup sorghum flour
1/3 cup oat flour
1/3 cup soy flour
or other desired flour blend
2/3 cup sugar
3 Tablespoons cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 Tablespoon milled flaxseed
1/2 teaspoon xanthan gum
2/3 cup water
1/4 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla
1 egg
Preheat oven to 350 degrees. Combine dry ingredients, mixing thoroughly. Combine wet ingredients separately and stir into dry mixture. Mix until thoroughly blended. Spoon batter into a paper-lined muffin tin, filling them 2/3 full. Bake for 18 minutes or until the cupcakes test done. Made 11 cupcakes.
Since this recipe uses soda and vinegar, it is important to have the oven preheated so the batter doesn't sit before baking. I am also finding that since GF baked goods don't rise as well as their wheat counterparts that baking in small amounts (cupcakes instead of a cake) works better.
Variety. This is a key word for me in my current diet change. After realizing what a big part wheat played in my diet, I thought it would be good idea to mix things up as much as possible. Oats are going to be a major player now, so I decided that the extra expense of getting gluten free oats would be worthwhile. Even so, I am trying to keep a variety going where I can. Three days a week I am having oatmeal for breakfast, but not just any oatmeal. Here are the selections:
Dried apple and walnut oatmeal with maple syrup
Dried cranberry and toasted almond oatmeal with brown sugar and cinnamon
Dried apricot and pecan oatmeal with brown sugar, cinnamon, and ginger
Wow, I feel like a gourmet! :-)
Walnuts, that is. Ever wonder if some of the craziness that is going on in your life is all in your head? This has been my thought off and on the past few months. I am just a little past mid-century in my age, and since the first of the year have felt like age was progressing beyond its time: achy, tired, creaky age. The last few years have also meant rather random changes in food tolerances causing me to give up nuts, grapes, cherries, and olive oil.
A couple of months ago, I decided somewhat impulsively to give up wheat. I had heard at various times about wheat intolerances and knew that I couldn't handle a lot of whole wheat. Otherwise, I hadn't noticed any problem with wheat products and have been baking bread for many a year. Still, I thought it couldn't hurt to see what would happen if I were gluten free.
Well, the achiness has greatly subsided, there is less creakiness, I am not as tired, and strangely, my nose has stopped its continual drip. Still, this was not enough to convince me for sure there was an issue until I decided to try the foods I had previously given up. Started with grapes. Hmmmm, no problem. Nuts, however, caused a very painful digestive reaction, so with much hesitancy, I put some walnuts in my oatmeal this week. No pain! Three times I have had walnuts this week and no pain! I had thought I would do a trial by eating wheat again to see if I had a reaction, but I think I am convinced without it.
The other side of this equation is having to give up wheat bread. As I looked at going gluten free, I realized how central wheat was to our diet. I love to make bread, and I love to eat bread. Emotionally, therefore, this has been a difficult transition. Thankfully, since my husband still eats wheat, I can make bread. There is just something very satisfying about taking a lovely brown loaf or batch of rolls out of the oven. On the other hand, I have (or at least am working on) giving up the idea that alternate flours will do the same thing as wheat. This has been both aggravating and yet a challenge at the same time. I have done a lot of tossing experiments as I have tried out different flours, but I am finally beginning to find several that have possibilities. From there, I will see what recipes I can find that others had developed with perhaps a few of my own along the way. So with both sadness and hopefulness I step onto the road of being gluten free.
