The clock is definitely ticking down to Christmas. It really seems to sneak up on a person the last week when you realize that you do NOT have another week to shop, you do NOT have another week to buy groceries, and you do NOT have some great Christmas cookies stocked away in the cupboards and freezer. There is also the concern for people who have to avoid gluten. It wasn’t stated in my marriage vows, but after thirty-plus years of marriage, I seem to have acquired a husband who is very sensitive to gluten.
Around Christmas time, Christmas cookies would make life sad for my husband until I discovered ‘flour’ blends that can turn out rather great cookies and still be safe for him to eat.
My latest discovery is Pamela’s All Purpose Flour, Gluten-Free Artisan Blend, Non-Dairy. It doesn’t work well for yeast-raised goodies but some people think it makes better cookies than wheat flour. It is pretty much cup to cup for measurements so you can use some of your old favorites still. I found the best deal on Amazon.com.
BetterBatter is a standby in my cupboard for making quick biscuits, egg noodles, tortillas and such. Their computer site has a lot of recipes to cover just about any need you have for baking during the holiday and throughout the year. Sometimes, the best deal is on Amazon and other times directly from BetterBatter.
King Arthur’s Flour is almost the same as Pamela’s and BetterBatter but, probably best for cookies and cakes. They, too, offer recipes for the asking and just surfing for a particular recipe on the internet with their name in the search will bring up a lot of recipes from individuals, too. Just make sure to read the ratings for hints to avoid disasters.
Before my husband had to omit gluten from his diet, my specialty was bread and most any yeast-raised recipe. Although I have managed to produce some reasonable outcomes, to date, nothing was exactly what I wanted. I just discovered Steve’s Gluten-Free Bread flour blend by Authentic Foods. The first baguette turned out amazingly well with a crust and a ‘bread interior’ that was springy and didn’t ‘melt’ down exposing it’s gluten-free origins. I purchased 25 pounds and bread baking is back in my schedule. It looks, acts, and tastes like the real deal.