xanthan gum woes

Oh, the unique challenge of opening a new bag of xanthan gum. No matter how careful I am, everything gets a nice fine coating of... slippery.

Which is why I always transfer it to a container. It seems to contain (see what I did there?) the mess a bit better than repeatedly opening the bag.

Fortunately a bag lasts for years, so it's a rare challenge.

[Yes, I found xanthan gum for 50% off years ago and bought all the bags. It expired in 2012, but it's been in the freezer since I bought it, and works just fine!]

P.S. Isn't it odd that before Celiac-ness, I had no idea what xanthan gum was, nor did I care.
Now not only can I spell it, I know what it's for and it's a staple in my kitchen, even if it is only used in small amounts. Life sure is funny.

My Blog Spark, Bisquick Baking Mix... and Giveaway!

I've been getting text messages, phone calls, and hearing the buzz around the blogs about it, and Bisquick (through My Blog Spark) was kind enough to send me... a box of the new Gluten Free Bisquick baking mix!! Yay! My Blog Spark is pretty awesome, take a second to join! (No, I don't have to say that; I really mean it!)

I had so many ideas for this box of awesomeness, but decided to take inspiration from... the box. I followed the 4-ingredient biscuit recipe on the back:

2 cups Bisquick Gluten Free mix
1/3 c. shortening
2/3 c. milk
3 eggs

Heat oven to 400F. Cut shortening into mix, using fork, until particles are the size of small peas. Stir in remaining ingredients until soft dough forms. Drop by spoonfuls onto ungreased cookie sheet. Bake 13-16 minutes or until golden brown. Makes 10 biscuits.

Super quick, super easy. Super yummy.

First I made 6 large biscuits, then I went down memory lane- when I was a kid I'd make these Bisquick cookie-type things with jam in the middle. Mmmm.

Next I'm going to try pancakes with the Pancake Pen. How fun does that look?? I'm also thinking it'd work fabulously for muffins- I always seem to make a mess when I fill the pan.

If anyone reads this poor deserted blog anymore, because My Blog Spark and Bisquick are so nice, one of you will receive a Gluten Free Bisquick prize pack!

Just leave a comment and share what you'd make first with the Bisquick baking mix. Biscuits? Pancakes? This amazing-looking apple pie? Mmm, chicken and dumplings ...or something totally unique? I'll pick a random winner a week from today.

Even if you don't win the prize pack, here's a link to a coupon  to save $1 when you buy a box of Bisquick GF baking mix.

Happy gluten-free-ing!

tips, hints and other dealywhoppers

Since I've been spending more time in the kitchen, I've picked up a few things that help make life simpler. I'll update as I learn!

-I burn myself a lot. To prevent the pain and blistering, you gotta immediately run cold water or hold an ice cube over the burn. This, to me, is annoying because I've still got cooking to do. So what I've done is taken a used tea bag, placed it in a baggie and frozen it. I also keep rubber bands in my kitchen "junk drawer," so when I get a burn all I have to do is position the frozen tea bag in place with the rubber band and keep working. The tea bag doesn't "sweat" as much as an ice cube would, and the shape stays pretty much the same as it thaws, unlike an ice cube that slides around. I can keep the cold on the burn for longer and I get to keep working. When I'm done, I throw it back in the freezer until next time. I think it's genius.

-Basic flour mixes:
I started using the mix below but I usually adapt by adding soy, sweet sorghum, bean flour, Bob's all-purpose mix, or some other flour depending on what I'm making. But here's the basic that I mix all at once and store in a jar.

1 1/2 c. rice flour
3/4 c. potato starch
3/4 c. cornstarch
1 c. tapioca starch

-Where do I find these flours?
Well, most of these I have found in small bags at higher prices at Whole Foods, online, or some other neighborhood grocery store. I can find a lot of them at asian food stores for WAY cheaper, and usually in larger sizes so I'm not always at the store buying more. I look in the "ethnic" aisles instead of the yuppie "specialty" aisle and can usually find a better price for the same thing. Kudos to my friend JN for suggesting that!

-Most of the recipes I try, I end up not liking the recipe and not finishing the food. So, when I try a new one I always halve it. That way I don't feel AS bad for wasting food when a recipe comes out of the oven tasting wonderful but the next day is disgusting. This happens especially with baked goods.

-Wal Mart puts "gluten free" on every gluten free "Walmart" brand they sell. That's been helpful when reading labels.

-I recommend getting an oven thermometer to see just how accurate the dial is. Mine kept burning everything, so I got one and discovered that it heated 40 degrees higher than it said it was. Things turn out a lot better now.