I’m happy to report that so far everything is going just fine. No terrible breakdowns or tantrums from the guys, although they were kind of goofy for a couple of days. We’ve found things they can eat and they have been cooperative about trying new things. Not lots of new things all at once, but one or two new things a day.
Some things are definitely in my favor. For one, they are used to me experimenting in the kitchen, so all the new stuff is not so weird. It’s just Mom on one of her kicks. Also, we’ve got the whole family cooperating with us, no one saying bad stuff about it, and that is tremendous help. I believe I’m seeing changes in behavior, but it may be my imagination. Not exactly certain one way or the other yet.
We’ve tried Vegan Gourmet Cheddar Cheese and it is superb. The texture is not the exact same as dairy cheese, but it’s still pleasant. And the flavor is as good as expensive aged cheddar. I will definitely be using this more often. Most folks say it tastes good melted and I would have to concur on this point.
I made my first GF flour mixture today. I’ve read about a dozen different ones from different cookbook authors, and they all have some similarities and some differences. A commenter was kind enough to share an article titled Solving the GF Flour Mix Mystery. It’s a good article and I recommend reading it.
Anyway, after looking at the combinations I thought I might try my own. I used flours that are less expensive than those suggested in some GF Flour Mixes. The recipe is easy enough–
MAGGIE’S FIRST GF FLOUR MIX
- 24 ounces or 4-1/2 cups white rice flour
- 1 cup soybean flour
- 1 cup cornstarch
- 1/2 cup instant mashed potato flakes
Combine all together. Store on the pantry shelf in a clearly labeled, resealable container.
So after making the flour mix I tried a muffin recipe. They turned out very nice. The kids liked them, Fred loved them. The texture is very similar to conventional muffins.
MAGGIE’S FIRST GFCF MUFFIN RECIPE
- 2/3 cup soymilk
- 1-1/2 teaspoons vinegar
- 1 egg
- 2 tablespoons vegetable oil
- 1 cup GF Flour Mix
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
In a medium-sized bowl beat together the soymilk, vinegar, egg and oil. Mix well. Add the flour mix, salt, sugar and baking powder. Beat again until everything is well moistened but a few small lumps remain.
Turn the batter into well oiled muffin cups. I used extra-large muffin cups and filled them about half full. Bake in a preheated 375 degree oven for 20 minutes. These muffins do not rise as high as wheat-muffins. Mine turned out short and wide, perfect for cutting in half and using instead of a biscuit for ham or bacon. They were also good spread with margarine and topped with jam. I got 6 muffins. I will make these again for a quick dinner bread or for breakfast sandwiches.
AT the moment I have a batch of bread made from this Flour Mix rising in the oven. I’ll share how it turns out later.
Another quick note, I have realized that a GFCF diet is based upon rice and soy, whereas a standard American diet is based upon wheat and dairy. It could be lots of people already figured this out, but it was a “Eureka Moment” for me. 🙂