Bob's Red Mill 1 to 1 baking flour

Usually I use my own flour blend, but I was in a pinch and acquired a bag of Bob's Red Mill 1 to 1 baking flour.

I made a few of my normal recipes with it, and each one of them turned out gummy. 

Looking at the ingredients list, the only thing I can think of is that it's too high of a starch ratio? Also, I read reviews online and there are lots of people who love it, so I'm not sure what's happening here.

All I know is that I'm not going to buy another bag because it did not work for me.

Waffles, updated

Capturing the waffle recipe evolution...

We eat waffles a little differently than we used to.

First of all, we traded the big waffle maker for the dash mini waffle maker. It makes smaller, more crispy waffles. Sure, they're one-at-a-time, but Sunday mornings are for leisurely making waffles, and if you prefer to make a batch ahead of time they freeze beautifully.

These are dairy free and egg-free. Because eggs got expensive and I adapted the recipe and I like them better this way.

Waffles

1 T. flaxseed meal

3 T. hot water

1 T. olive oil

1 t. apple cider vinegar

1/4 t. salt

1 t. honey

1 c. almond mik

1 c. gf flour mix

1/2 t. baking soda

1/2 t. baking powder

Plug in the waffle maker to let it heat up.

Mix the flaxseed meal and water in a 2 c. measuring cup. Add in the olive oil, vinegar, salt, honey, and almond milk. Measure out 1 c. of gf flour mix, and top with baking soda and baking powder. Add to the wet ingredients and mix well. 

Pour appx 2 T. of batter onto the waffle maker. Spread it to the edges and close the lid. Cook for 4 minutes. Repeat. Makes 6 waffles.

We like them with crunchy peanut butter, syrup, and a sprinkle of cinnamon. 

splitting gf bread

Ok this is a weird one but if you eat gluten free bread, you've been there.

Even the best gluten free bread is a little dense. Therefore if you make a sandwich with 2 of those thick  slices, it's a lot of bread to chew.

Which is why I like to split mine in half. For a better experience overall.

Except splitting a floppy piece of bread is no easy task. 

The secret is toasting it first.

Then it's easy peasy to take the knife around the perimeter and slice it into 2 pieces.

And enjoy a sandwich with a normal bread to filling ratio.

travel meals- charcuterie edition

Once again, I was faced with traveling under circumstances where my hotel room did not have a microwave. Fortunately, it did have a fridge and a coffeemaker.

I enjoyed my daily latte with the aid of this handy travel immersion heater. It says it's just for water, but I stirred it the whole time it was heating and I had no issues. It worked great and is very portable.

Since I lacked the ability to heat things up, I enjoyed a couple days of charcuterie-type meals.

Breakfast: boiled egg, fruit, and veggies. (+ aforementioned coffee)

Lunches and dinners: Tuna salad + greens, 

or a combo of veggies, avocado, hummus, chicken, crackers, wine

Not sustainable for a long period of time, but it will get you through a few days.

pretty salad

Tonight for dinner I didn't want leftover chicken.

Some days you need a salad. A pretty salad. With bright flavors.

This one has:

chopped kale

chopped cabbage

shredded carrot

chopped fresh cranberries

salt & pepper

olive oil

juice from 1 lime

Toss together and enjoy.

Pumpkin Scones

Whoa these scones are an absolute delight. Not too dry, not too sweet. 

Pumpkin Scones

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper and lightly spray with cooking spray.

Mix the wet ingredients in a small bowl:

1 egg, beaten

1/2 c. canned pumpkin

1 T. molasses

2 t. vanilla

Mix the dry ingredients in a medium mixing bowl:

1 1/2 c. gf flour mix

1/4 c. dark brown sugar

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 T. pumpkin pie spice*

Add a stick of butter to the flour mixture (I used Country Crock Olive Oil) and cut it in using a pastry blender, until it looks like little pebbles. Stir in the wet ingredients.

Plop the dough onto the parchment paper. It will be soft. Form the dough into a circle with your hands. Using a knife or offset spatula dipped in gf flour or sprayed with cooking spray, separate into 6 wedges. The dough will be sticky but the wedges should hold their shape. 

Sprinkle with cinnamon and turbinado sugar.

Bake for 15-20 minutes. A toothpick will come out clean, and the edges will be a little crispy.

Perfect with a hot cup of coffee.

*[Pumpkin pie spice:]
1 t. ground cinnamon
1 t. ground ginger
1/4 t.ground nutmeg
1/4 t. ground cloves

banana muffins

When faced with the choice between making "bread" vs "muffins," I almost always choose muffins because they cook so much faster. (or donuts bc why not)

Which is why this recipe is for banana muffins and not banana bread.

Mix in a bowl:

1 really ripe banana, mushed with a fork

1 egg, beaten

1/4 c. oil

1 t. vanilla

1/2 t. vinegar

1/4 c. brown sugar

3/4 c. gf flour

1/2 t. cinnamon

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

Pour into a greased muffin tin and bake for 20 minutes at 350. Top with nuts, seeds, chocolate, or nothing. I couldn't make up my mind so I did a couple of each. 

Makes 6 muffins.