So, I set this up and left it. I didn't really feel I had the time to do anything much with it so didn't advertise to anyone and figured it was a long shot for anybody to find. Recently I have been asked by quite a few people for gluten-free recipes that work, and taste good. (For anybody that eats gluten-free you know what I mean!) I got thinking about the best way to pass these along and figured blogs work really well. I jumped back on here and, low and behold, my abandoned blog has one follower! MY, (Maybe someday I'll explain that, she knows!) cousin found me. She might not benefit from these funny recipes but maybe from the rest of what happens here. And, just maybe, I'll actually tell a few people that this exsists.
Along with the recipes I hope to pass on what is going on in our lives. What my family and I are learning about God, ourselves, our friends, etc. Try to explain the craziness that is our life. For example, while writing these few words I have hauled my 11 1/2 month old daughter off the steps. She thinks it is great to climb all the way to the top. I have found a list of cows for my husband that he forgot and left in the coat at home so I could read it to him over the phone. And, I have mediated a yelling match. I'm a pretty fast typer too! And hopefully give encouragement to others so they know they are not alone in their struggles. I am by no means a perfect Christian, woman, wife, mother, teacher, or anything else. I struggle daily with my patience, selfishness, and time management. (One would think I would have a better handle on that last one with all I have going on. Something to work on this year.) I don't want to use this blog to give a false impression of who I am but so others can, hopefully, see the real me and will, again hopefully, see me grow in my Christan walk with God.
So, I will end this blog with a quick gluten-free recipe that I will hopefully be making for breakfast tomorrow. It is nice when you can easily fall upon really yummy recipes when you are in a hurry and just need something now, as happened with this pancake recipe. Most gluten-free recipes call for a bunch of added ingredients to help hold things together or help with the texture. This one worked really well just by substituing the regular flour for a combination of red and brown rice flour. It makes a really nice, fluffy, light pancake that is equally healthy. So, enjoy the recipe Jill and maybe next time we'll have a little more company. ;-)
1/2 cup red rice flour
1/2 cup brown rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons canola oil
1 Tablespoon honey (or sugar)
Mix dry ingredients together. (You may double, triple, or beyond this recipe and store it as a mix at this point.) Mix liquid ingredients and then add to dry. Stir just until mixed. Spoon onto hot griddle or pan. Turn when top is bubbly. Enjoy topped with real maple syrup or this blueberry sauce I remember from my childhood.
1 cup water
1 pint blueberries (fresh or frozen)
3/4 cup sugar (or a substitue of your choice such as honey, maple syrup, agave, or xyletol)
2 Tablespoons cornstarch
1 teaspoon lemon juice
Heat water to boiling. Add blueberries and return to a boil. Combine dry ingredients and stir into blueberries. (If using a liquid substitute sweetner just add to the pan by itself.) Cook mixture, stirring constantly, until thick. Remove from heat and add lemon juice. Cool slightly before using.
That's all for now folks!
1 year ago