Monday, July 26, 2010

Sugar Cookies-Yay!

Baking without wheat, rice or corn is a pain in the neck. You really need the qualities of these flours to have a successful turnout. I can't tell you how many failures I've had. I have a Tupper full of failed chocolate chip cookies on my counter right now waiting for me to make them into crumbs for cheesecake.

I don't ever have enough snacks-if you knew me, you'd think I didn't need any more snacks, but I get REALLY sick of the short list I can eat, and I have low blood sugar so I need to be able to grab something quick. I eat a lot of protein, but sometimes that blood sugar drops anyway.

This morning I decided to try my hand at sugar cookies. Hubs is not fond of chocolate but he is willing to eat my "safe" foods if they taste good. I had to add the coconut flour, after I did my test bake, to keep the cookies from spreading. I think they are delicious!

Wheat and Rice-Free Sugar Cookies
Preheat oven to 350 degrees

1 Cup butter
1 Cup sugar

1 egg
1 tsp vanilla

Beat until smooth.

Stir together:
1 Cup millet flour
1/2 Cup potato starch
1/2 Cup tapioca flour
1/4 Cup coconut flour
1/2 tsp soda
1/2 tsp cream of tarter
1/4 tsp salt

Stir into butter mixture. Roll into 1" balls and dip in sugar. Place on cookie sheet and flatten slightly. Bake at 350 for 9 minutes, turning pan partway through if needed for even browning. Remove from oven and let cool on pan for a couple of minutes before taking off cookie sheet.


You will notice, and I've probably mentioned it, but I use no xanthan gum. Xanthan gum is grown on corn and is not very compatible with my digestion, so I avoid it.

Monday, July 12, 2010

Crops Are Coming In!

This is the third strawberry picking, but definitely the largest. Got a gallon today. What I do to preserve them is wash and hull them, lay them out on a cookie sheet and freeze. After they are frozen, I put them in zipper-type bags and back into the freezer. All I have to do is measure out what I need. Love having these to look forward to in the winter!

Tuesday, July 6, 2010

Before You Dine-McDonald's

I have decided to research every fast food chain and post a link to their ingredients here. That way you can be armed with info before going to the restaurant and can avoid the blank look from the counter person when you ask if there is soy in something or high fructose corn syrup. So today here is the "Golden Arches Supper Club." (I used to work there and that's what we called it.) (BTW it was the most fun job ever-we had a super owner-operator and the days just flew by)