Gluten-free-ness

Monday, 29 June

Since my husband embarked on his gluten-curtailed diet at the beginning of March, I have only hesitantly worked my way into the realm of GF baking. Most recipes call for weird things that I can't find in my supermarket or that cost $12 per pound. I got muffins and brownies dialed in, and I think my GF waffles are better than the white-flour original, but didn't venture any further afield. Bob's Red Mill makes a lot of great GF baking mixes, but I am not a mix person and like to bake from scratch. Since Bob's also offers a huge line of GF flours and other baking products, it was just a matter of time before my GF pantry had enough options.

Last week I got an urge to bake again. First up was strawberry shortcake. Yes, fresh local strawberries are mighty tasty on their own, but who doesn't like shortcake? This recipe was a 100% success on first try, straight from a Google search, and incredibly simple.

Next up was raspberry chocolate shortcake. This was pretty much brownies with vanilla yogurt and raspberries on top. It disappeared before I got the camera out.

Irish soda bread is a versatile quick bread. It's great for toast at breakfast or with cheese any time of day. But the "real" recipe is just wheat flour and soda and buttermilk. In Ireland, they have a coarse-ground flour that's much coarser than anything you can buy here, so I puzzled over what GF product might provide a similar texture. I ended up using a lot of coarse-ground oatmeal (a couple of quick pulses in the blender). For a fuller flavor, I added buckwheat (which is not really wheat and is GF). I also used corn flour and soy flour to round out the flavors. It all worked well, but next time I will back off on the buckwheat--it has a pretty strong flavor. And maybe a drop of molasses will help give some depth to the buckwheat flavor? And I might try adding some steel cut oats for more texture. Maybe I can get the Irish Heritage Club to make a gluten-free division in its soda bread competition next St. Patrick's Day?

Finally, I tackled buttermilk pancakes. I think I used 5 different flours in these. Again, I used too much buckwheat, and next time I'll substitute some ground oats. When the batter was the right texture for buttermilk pancakes (lumpy), the pancakes were too dry. But I added a little more buttermilk and they were great. No pictures, but pancakes are pancakes. :)

Post-pancakes, we went on a 75-mile tandem ride. Melinda was in the group, and I remember her moaning one morning before a ride years ago that she had made pancakes for breakfast and was regretting it because they were "gut busters." Not so with GF pancakes. If you've ever had a feeling of being way too full after eating something with white wheat flour, I encourage you to try a gluten-free alternative. Even if you're not gluten intolerant or celiac, I'm pretty sure you'll notice a (happy) difference. You can eat lots :) and still not have that lead weight feeling in your stomach!