Wow, time sure flies fast! It's been almost 10 days since my last post. That wasn't my intention, but time seems to get away from me :).
I have another post written up and hopefully will get that up in the next day or two. And I have another topic in mind too (how we've gone gluten free! Exciting times :))! But, for now I'll do a short little post & story . . .
We were given a few gallons of fresh home-grown strawberries the other day. 3 gallons doesn't last long in this family. The gallon I froze barely survived 2 days :). And that's only because we decided to make Strawberry Shortcake and so everyone was told to stop eating the frozen strawberries!
Sunday night we made Gluten-Free Strawberry Shortcake. We were low on GF flours, so I had to use a combo of white rice flour, sorghum flour and garbanzo bean flour in the shortcake. I was nervous how the garbanzo bean flour would make the cake taste, but it didn't seem to alter the flavor at all. That was probably at least partly due to the bit of sorghum flour in the cake, since that flour is so sweet and strong in flavor. The cake turned out delicious. If anyone would like the recipe, I'd be happy to post it up here.
Osiyyah was thrilled to help make the strawberry sauce. So, he did the majority of the stirring of the sauce.
Strawberry sauce
Osiyyah stirring the sauce
And the yummy GF shortcake
Cooking & Baking gluten free hasn't been too challenging. It just takes some readjusting and rethinking, but it's not too complicated really.
I have another post written up and hopefully will get that up in the next day or two. And I have another topic in mind too (how we've gone gluten free! Exciting times :))! But, for now I'll do a short little post & story . . .
We were given a few gallons of fresh home-grown strawberries the other day. 3 gallons doesn't last long in this family. The gallon I froze barely survived 2 days :). And that's only because we decided to make Strawberry Shortcake and so everyone was told to stop eating the frozen strawberries!
Sunday night we made Gluten-Free Strawberry Shortcake. We were low on GF flours, so I had to use a combo of white rice flour, sorghum flour and garbanzo bean flour in the shortcake. I was nervous how the garbanzo bean flour would make the cake taste, but it didn't seem to alter the flavor at all. That was probably at least partly due to the bit of sorghum flour in the cake, since that flour is so sweet and strong in flavor. The cake turned out delicious. If anyone would like the recipe, I'd be happy to post it up here.
Osiyyah was thrilled to help make the strawberry sauce. So, he did the majority of the stirring of the sauce.
Cooking & Baking gluten free hasn't been too challenging. It just takes some readjusting and rethinking, but it's not too complicated really.