Living Without, or something like that

I can't believe how much time has passed since I last blogged!! We have moved (a tad closer to Chicago) and I am very impressed at the gf offerings in the grocery alone! We have a large Irish population :) and as such I am certain a higher percentage of celiacs as well.

The goody I am raving about today is BREAD! I just found Schar bread products (in the gluten free aisle - does not need to be refrigerated until you open) and they are fabulous. My daughter was finally able to eat a PB&J with a bread that had the same texture as its glutenous relatives. Today I made a grilled cheese with tomato soup - soul food that she can now partake.

Living Without?

I just picked up a magazine this past weekend entitled "Living Without." Apparently there is controversy over the name, to me this is a nonissue, don't care. Truthfully, I wouldn't have even picked up the magazine, but there was Elizabeth Hasselbeck tearing a loaf of bread on the front. This enticed me. I flipped through and saw some things I liked - so I purchased. I am going to share the flour recipes I found in the back - although I have not tried them yet, I plan to soon!

One item of interest for my friends and readers who are also dairy free - Spectrum Organic shortening (especially if serving to others!!) in place of butter.

*Quick tips for xantham gum, unless quantity is listed

• 1/2 tsp xantham per cup of flour blend to make cakes, cookies, bars, mufffins and other quick breads.


• Add 1 tsp per cup of flour blend to make yeast bread, pizza dough or other items that call for yeast.

All Purpose Flour Blend

for all of your gluten free baking.

1/2 cup rice flour

1/4 cup tapioca starch/flour

1/4 cup cornstarch or potato starch



High-Fiber Flour Blend

This high-fiber blend works for breads, pancakes, snack bars & cookies that have chocolate, warm spices, raisins or other fruits - do not use for light flavored recipes like sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.

1 cup brown rice four or sorghum flour

1/2 cup teff flur (preferably light)

1/2 cup millet flour or Montina flour

2/3 cup tapioca starch/flour

1/3 cup cornstarch or potato starch



High-Protein Flour Blend

This blend works great for wraps & pie crusts - can't wait to try

1 1/4 cups bean flour (garbanzo or soy)

1 cup arrowroot starch, cornstarch or potato starch

1 cup tapioca starch/flour

1 cup white or brown rice flour



Self-Rising Flour Blend

Use for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening - this will be the first I try - rating to follow

1 1/4 cups white sorghum flour

1 1/4 cups white rice flour

1/2 cup tapioca starch/flour

2 tsp xantham gum

4 tsp baking powder

1/2 tsp salt

Happy Baking & don't forget to send me your feedback :)