The past couple of weeks have been a gluten-free and baking whirlwind. I trialed three bread mixes, one from Sylvan Border Farm and two Breads from Anna, each quite successful. I was in pure shock at the Breads from Anna Gluten Free Bread with Yeast. It was no easy feat (you should have seen my kitchen!) but the bread was amazing. It was just like the store bought whole wheat bread I loved as a kid. There was no way anyone could guess it was dairy and gluten free, seriously.
I also received a shipment in from Gluten-Free Essentials, and we have quickly put the two cookie mixes to good use. On our behalf, how could anyone resist Chocolate Chip and Cocoa Mudslide Cookies? Delicious.
All of this baking has given me some practice on the new digital camera we just picked up. I am a complete photo rookie, as you may be able to tell from my pics. But, I have been checking out some pictures online to see what works best in photographing food. Today I snapped some shots of the Cocoa Mudslide cookies. I was pretty proud of myself on these (you should see my earlier ones, ugh!):
While I was in a baking mood, I put together an article based on some information from the dairy alternatives section in my book. I needed to write something for Just Baking, so “Baking without Butter” seemed like a good theme for the week. If there are any other suggestions, I would love to hear them…for both baking without butter and good baking topics to write on!
We do have many more fabulous GF baking mixes to trial, but my oven will get some rest. A shipment of Nana’s cookies also just arrived this week (they look soooo good!), and we may have one or two more types of pre-made cookies on the way. I impatiently await the UPS man. Hmmm, I am not so sure this counts as nutritious, but gluten-free/dairy-free sounds health-conscious.