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Gluten-Free Bread (Test #6)

Returned to using xanthan gum as psyllium husk-only loaves tend to be quite flat and dense. Added more caraway seeds. Used homemade oatmilk [https://hotlunch.club/oat-milk/] as I have run out of Oatly. Used peanut oil as it was what I had on hand. Baked on 2020-05-21. INGREDIENTS * 300

Oat Milk

I ran out of Oatly, my current favourite store-bought oat milk, and wanted to bake another loaf of gluten-free bread. This is what I came up with. INGREDIENTS * 4 ice cubes * cold filtered water, to 1000 ml line * 1 cup rolled oats, organic + gluten-free * 1 Tbsp maple syrup (optional) METHOD

Gluten-Free Bread (Test #5)

Tested out 90 minute proof before removing from warm oven. Added caraway seeds. Baked on 2020-05-12. INGREDIENTS 300 g oat milk 100 g egg white 75 g maple syrup 75 g grapeseed oil 2 1/4 tsp active dry yeast 450 g gluten-free all-purpose baking flour (Bob's Red Mill) 2

Gluten-Free Bread (Test #4)

Tested out 60 minute proof before removing from warm oven. Substituted maple syrup for sugar. Substituted psyllium husk for xanthan gum. Added baking powder. Split two bun portions out and baked on a separate pan. Baked on 2020-05-05. INGREDIENTS 300 g oat milk 100 g egg white 50 g maple

Gluten-Free Bread (Test #3)

Testing specific mixing times and speeds. Seeing if the "oil and flour the pan" method helps the loaf cling to the sides of the pan for a better rise. Baked on 2020-04-25. INGREDIENTS 300 g oat milk 100 g egg white 90 g water 50 g grapeseed oil 40 g

Gluten-Free Bread (Test #2)

The next attempt from this loaf [https://hotlunch.club/gluten-free-bread-test-1/]. I wanted to simplifly the method by making it a one bowl procedure. Using a scale and eliminating the yeast proofing step made this possible. Overall time from start to finish is longer but much of it was inactive. Added

Minestrone

It's a soup. Make it your own. But this is what I made because I wanted to use up some kidney beans. INGREDIENTS 1 Tbsp vegetable oil 1/2 large onion, diced 1/2 large carrot, diced 2 stalks celery, diced 1 small potato, diced 2 cloves garlic, minced 2

Gluten-Free Bread (Test #1)

Recipe based off of: https://www.bobsredmill.com/recipes/how-to-make/everyday-bread-glutenfree Ingredient modifications based on what I had on hand at the time. Method based on what tools were available to me. Baked on 2020-04-17. INGREDIENTS * 390 ml non-dairy milk, warmed to 110°F (mix of oat and rice) * 2

Perfecting The Pancake

[https://hotlunch.club/perfecting-the-pancake/] What a bad photo... There will be more photos to come as more pancakes will be eaten. Over the past couple decades of my cooking career I have attempted to make decent pancakes time after time. Many problems always arose; the batter didn't spread, the pancakes

One-Pan Mac

Macaroni and Cheese is one of my guilty pleasures. It's one of my emotional eating dishes. That first spoonful of hot, creamy, cheesey, noodley goodness is euphoric. What makes me feel more guilty is shelling out five bucks for a box of the Creamy Deluxe Annie's Mac which is less

Taking It Up A Notch With Your Iced Drinks

It may not be the warmest of April's so far. I'm looking out the window and there is still snow on the ground fresh from a light blizzard that blew through yesterday. Yet, after an extremely cold winter any temperature above freezing is considered balmy. Time to pull out the

Meanwhile In Small Town Wisconsin...

... Jen is FINALLY starting a web log. It has been suggested to me on multiple occcasions. "Why don't you start a food blog!?" Well, here it is folks. The beginning. Me sharing my loves, one of which just happens to be the endlessly evolving, ever popular, incredibly edible, food. Life