Wednesday, November 30, 2011

Day 6: Gluten Free Salt Dough Ornaments

Kid craft idea!

These salt dough ornaments are fun for the whole family.  They are priceless keepsakes for parents and they give kids a chance to help make something fun in the kitchen.  Paint names of family members on the ornaments and use them in place of paper gift tags.  Paint the year on your ornaments and start a new tradition for your children to give hand painted ornaments to grandparents.

We hope you enjoy this craft project as much as we do!

Salt Dough:

1 Cup Cornstarch
1 1/4 Cup Brown Rice Flour
1/2 tsp Xanthan Gum
1 Cup Salt
1 Cap full of Peppermint Extract
3/4 - 1 Cup of water

Mix ingredients together in a stand mixer.  The dough will look crumbly but should hold together nicely when pressed together into a ball.

Roll the dough out and use cookie cutters to form your ornaments.

Place ornaments on a parchment lined baking sheet.

Use a drinking straw to put a hole in each or your ornaments for a string or hook.

Bake at 325 degrees for 40 minutes.

Let the ornaments cool completely before decorating with craft paints or glitter glues.

**Long Term Storage**
Make sure you store these ornaments in an air tight container wrapped in paper towels.  The trick to keeping these looking great year after year is too keep them away from high humidity.

Tuesday, November 29, 2011

Day 5: Christmas Marshmallows

We decided to have fun with our marshmallow recipe and doll it up for the holidays.

I crunched up 5 candy canes in the food processor and coated the bottom of a glass baking dish.  I did not coat the candy canes or the bottom of the dish with powdered sugar and cornstarch but I should have.  The marshmallows did stick a little more than I anticipated.  These make a delicious holiday snack and an excellent addition to a nice cup of hot cocoa.

2 envelopes unflavored gelatin
1 1/4 cups warm water, divided
2 cups white sugar

1.  In the bowl of your stand mixer, stir together gelatin and 1/2 cup plus 2Tbs water.  Set aside to set up.

2.  In a medium saucepan, combine sugar and remaining 1/2 cup plus 2Tbs water, over medium heat.  Stir until    sugar reaches soft-ball stage.

3.  Combine gelatin and sugar water, and beat with electric mixer on low until foamy.  Increase to high speed and beat for 12 minutes.

4.  Pour into a 9x13 glass dish that has been lightly dusted with powdered sugar.  Allow marshmallows to come to room temp and them move them to the refrigerator for about an hour.

5.  Cut into squares and dust with powdered sugar or cornstarch.


Monday, November 28, 2011

Day 4: Hard Candy

Jeff and I decided to stray a little from the following recipe and the results were some interesting sugar sculptures that we broke into pieces instead of cutting into uniform sizes.  Also instead of mixing the food coloring into the sugar in the pot we decided to put a few drops of coloring on the sugar once it was in the baking pan and used toothpicks to make swirly designs.  I'm looking forward to making this recipe again and using different flavorings (this time we used peppermint).

Hard Candy

2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 tsp peppermint extract
food coloring (optional)
1/8 cup confectioners' sugar

  1. In a heavy 2 quart saucepan, combine the sugar, water and corn syrup.  Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on the sides of pan, wipe them off with a damp brush.
  2. Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix.  Pour into 2 well buttered 9 inch pans.  Set one pan of candy over a sauce pan containing hot water (unless you have a helper to cut the candy).  As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips.  Then snip the strips into pieces.  Work fast.  Drop the pieces onto a buttered baking sheet.  If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky return at once to the work counter.
  3. Toss in a small amount of powdered sugar to keep from sticking together.  Repeat with the second pan of candy.

A fun candy project to do with kids:

Rock Candy

Rock candy is a simple sugar candy that can double as a science experiment.  This is a time consuming process as it can take up to a week.  Please note:  If you want to make several pieces of rock candy, you will need to use multiple jars and skewers, and double or triple the sugar syrup solution.


2 cups water
4 cups granulated sugar
1/2-1 tsp flavoring extract or oil (optional)
food coloring (optional)
glass jar
skewer or thread


  1. Prepare your materials: wash a glass jar thoroughly with hot water.  Cut a length of thick cotton thread a few inches longer than the height of the jar, and tape it to a pencil.  Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar.  Attach a paper clip to the bottom of the thread to weight it and ensure it hangs straight down.  Althernately, you can use a wooden skewer as the base of your rock candy and use clothespins balanced across the top of the jar to clip it into place.
  2. Wet your thread or wooden skewer and roll it in granulated sugar.  This base layer will give the sugar crystals something to grab when they start forming.  Set the thread or skewer aside to dry while you prepare your sugar syrup.
  3. Place the water in a medium-sized pan and bring it to a boil.  Begin adding the sugar, one cup at a time, stirring after each addition.  Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved.  Remove the pan from the heat.
  4. If you are using colors or flavorings, add them at this point.  If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add 1/2tsp, and make sure you don't stand right in front of the pan - the sent can be very strong as it rises in the steam.  Add 2-3 drops of food coloring and stir to ensure even, smooth color.
  5. Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar.  Lower the sugared string or skewer until it hangs about 1 inch from the bottom.
  6. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed.  Cover the top loosely with plastic wrap or paper towel.
  7. You should start to see sugar crystals forming within 2-4 hours.  If you have seen no change to your skewer or thread after 24hrs, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.
  8. Allow the rock candy to grow until it is the size you want.  Don't let it grow too large, otherwise it might start growing into the sides of your jar.  Once it has reached the size you want, remove it and allow it to dry for a few minutes.  Enjoy or wrap in plastic to save for later.

Sunday, November 27, 2011

Day 3: Mixed Nuts

Another fun gift idea!

Make sure when you are buying nuts to read the label to make sure they aren't coated with anything at the factory or that they don't share a line with anything that may cause a cross contamination issue.  The easiest way to make sure you aren't going to run into hidden gluten is to get nuts still in the shell.  It adds some extra work to the project but it can be fun.  Not to mention a great way to relieve some holiday stress.


1 Large egg white
1/4 cup sugar
1 tsp salt
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp all spice
2 cups pecan halves or assorted nuts (unsalted, preferably raw)


1. Preheat oven to 300 degrees.  Beat egg white until soft and foamy.  Combine all remaining ingredients except nuts, whisk into egg white.  Stir in nuts until well coated.  Spread mixture in single layer onto an ungreased baking pan.

2. Bake for 15 minutes, then remove from oven.  Using a metal spatula, toss, stir, and separate nuts.  Reduce oven temp to 250 and return nuts to bake until medium brown (about 10 minutes).  Remove from oven, toss, and stir again.  Place baking pan on wire rack to cool (they will crisp as they cool).  Break up any that stick together.

Saturday, November 26, 2011

Day 2: Friendship Tea

I grew up enjoying this drink around the holidays and love the opportunity to share with friends.  This is perfect for soothing a sore throat or sipping on a cold day.

Friendship Tea (Russian Tea)

1/2 c. instant tea powder - Nestea Instant Tea Powder is Gluten Free
1 c. sweetened lemonade powder - Country Time Lemonade is Gluten Free
1 c. orange-flavored drink mix - Tang is Gluten Free
1 tsp ground cinnamon
1/2 tsp ground cloves


In a large bowl, combine all ingredients well.  Store in an air tight container.  I like to make several batches and give the mix in small jelly jars as gifts.

To Serve:

Put 2 to 3 teaspoons of mix in a mug.  Stir in 1 cup of boiling water.  Adjust to taste.

If you have a favorite holiday beverage recipe I would love to try it.  Please feel free to leave it in the comment section.

    Friday, November 25, 2011

    Day 1: Cookie mix in a jar

    Cross contamination can be a big concern when preparing gluten free recipes in a kitchen that is not 100% gluten free but with a few simple precautions it can be done easily and safely.

    1. Read labels.  Read labels.  Read labels.  Even if it is a product you have used before.  You never know when a formula will be changed.

    2. If you plan to sift your ingredients get a new flour sifter and clearly label it for gluten free use only.  It is impossible to be sure that a sifter is clean enough to prevent cross contamination.

    3. When baking cookies, line your pans with parchment paper or use dedicated pans or all of your gluten free baking.

    GF M&M Cookie Jar

    1 3/4 C. Gluten Free Flour Blend ~ I used Bob's Red Mill
    3/4 tsp. Kosher Salt
    3/4 tsp. GF Baking Soda
    3/4 C. Packed Light Brown Sugar
    1/2 C. Cane Sugar
    1 C  M&Ms

    Mix Gluten Free flour, salt, and baking soda in a bowl and then pour into a clean 1 quart jar.  Next, layer the brown sugar, chocolate chips and then top with cane sugar.  Seal the jar and decorate ~ Make sure you include the following directions with your gift:

    Preheat your oven to 375 degrees.  Beat together 3/4 cup softened butter, 1 egg, and 3/4 tsp. vanilla extract in the bowl of a mixer until creamed.  Add cookie mix.  Blend well making sure there are no lumps (other than M&Ms).  Drop by rounded tablespoon onto a baking sheet lined with parchment.  Bake for 9-11 minutes until lightly browned.  Allow to cool on baking sheet for 1-2 minutes before moving to cooling racks.

    Makes about 2 dozen cookies.

    Sugar Cookie Mix in a Jar

    1 1/2 cups superfine brown rice flour
    2/3 cups arrowroot starch or cornstarch
    1/3 cups tapioca starch
    1 1/2 cups confectioner's sugar
    1/2 tsp guar gum
    1 tsp baking soda
    1 tsp cream of tartar

    Place all ingredients in a mixing bowl and use a large whisk to blend.  Sift mixed ingredients (be sure to use a dedicated sifter whenever making gluten free recipes to insure no cross contamination).  Transfer mix to a quart jar.  Make sure to include the following instructions with your gift:

    You will need:

    1 recipe of Gluten Free Sugar Cookie Mix (Dry Ingredients)
    1 cup cold, cubed butter (2 sticks)
    1 egg
    1/2 tsp lemon extract
    1 tbs freshly grated lemon peel (takes about 2 lemons)

    1. Place the dry ingredients in the bowl of a food processor fitted with a metal blade.  Place the cover on the processor and pulse about 3 times.

    2. Add the cubed, cold butter and pulse about 10 times.  The mixture will be crumbly.

    3. Add the egg, lemon extract and lemon peel and pulse about 5 times.  The mixture will look crumbly but should form a ball when squeezed together.

    4. If the mixture is too dry to form a ball, add 1 tbs milk and pulse about 5 more times.

    5. Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball.  Use hands to shape the ball into a long cylinder, about 2 inches in diameter.

    6. Wrap the sheet of waxed paper around the cookie dough log and refrigerate the dough for at least 1 hour or freeze to use later.

    7. When you are ready to bake the cookies, remove from refrigerator or freezer.  slice in 1/4 inch rounds and roll each section into a ball.  Place 12 balls on each prepared baking sheet.  Dip a glass in fine sugar and press each ball of dough into a flat circle.

    8.  Alternatively, cut chilled dough rolls into 1/4" slices and bake.  This method makes a slightly thicker cookie.

    Bake at 350 for 12-15 minutes, or until light golden brown around the edges.

    Gluten Free Snickerdoodle Cookie Mix

    1 1/2 cups granulated sugar
    3 c gluten free flour mix
    1 tsp baking soda
    1/2 tsp baking powder
    2 tsp cream of tartar
    1/4 tsp salt

    Mix in a separate bag and attach:
    2 tbs granulated sugar
    2 tsp cinnamon

    Attach these instructions to your gift:

    Whip 1 cup of butter, softened with 2 eggs and cookie mix.
    Shape dough into 1-inch balls and drop into cinnamon-sugar baggie, shake to coat.
    Place on parchment lined baking sheet and bake at 400 degrees for 8 minutes or until bottoms are lightly browned.

    Yeilds: 6 dozen cookies.

    Wednesday, November 23, 2011

    Thanksgiving Breakfast

    These pancake recipes will be showing up again for breakfast Christmas Eve morning.  We served the pumpkin pancakes with maple syrup and the gingerbread with lemon syrup.  Huge hit with the kids and the adults.

    Pumpkin Pancakes

    2 eggs
    1 1/2 cups oat flour
    1 tbs + 1 tsp baking powder
    1/4 cup oil
    1/4 tsp salt
    2 tbs sugar
    1 1/2 cups milk
    1/2 tsp xanthan gum
    1/4 tsp vanilla extract
    1/2 cup pumpkin puree
    1 tsp allspice
    1 tsp cinnamon
    1/2 tsp ginger

    Place all the ingredients in a medium-size bowl.  Mix very well.  The batter will thicken a bit as it is mixed.  Heat a pan or griddle to medium heat.  Cook until small bubbles appear on the surface and the bottom is slightly browned.  Flip and continue to cook until lightly browned on both sides.

    Gingerbread Pancakes

    2 eggs
    1 1/2 cups oat flour
    1 tbs + 1 tsp baking powder
    1/4 cup oil
    1/4 tsp salt
    2 tbs sugar
    1 1/2 cups milk
    1/2 tsp xanthan gum
    1/4 tsp vanilla extract
    1 tsp cinnamon
    1/2 tsp ground ginger
    1/4 molasses

    Place all the ingredients in a medium-size bowl.  Mix very well.  The batter will thicken a bit as it is mixed.  Heat a pan or griddle to medium heat.  Cook until small bubbles appear on the surface and the bottom is slightly browned.  Flip and continue to cook until lightly browned on both sides.

    Lemon Syrup

    1/2 cup sugar
    1 tbs cornstarch
    1/8 tsp nutmeg
    1 cup water
    2 tbs butter
    1/2 tsp lemon zest
    2 tbs lemon juice

    Cook cornstarch, sugar, nutmeg, and water until thick and bubbly.  Stir for an additional 2 minutes and then remove from heat.  Add remaining ingredients and stir well until butter melts.  Serve warm.

    Thankfulness Day 22

    I am thankful for Piper Grace Kitchen.  I have so much fun watching her figure out the world around her.

    Thankfulness Day 21

    I am thankful that 4 years ago today I became a mommy for the first time.  I can't imagine my life without Miss Syd's spunky, creative, wide open personality.

    Thankfulness Day 20

    I am thankful for conveniently located stores and the ability to purchase what we need.

    Thankfulness Day 19

    I am thankful for warm clothes and big fluffy blankets.

    Thankfulness Day 18

    I am thankful for quinoa.

    Saturday, November 19, 2011

    Birthday Baking

    On Monday Sydney will be 4 years old!  This is the first year she has had specific requests for what she would like served at her party so we have had a fun time doing some experimenting in the kitchen.

    Strawberry Cupcakes:  I used a Pamela's Products Vanilla cake mix and followed the directions for a light fluffy cake (4 eggs) and added 2Tbs of Strawberry flavored Jell-O.  I had to add 5 minutes on to the cooking time and the tops split a little bit but hey... that's what frosting is for!
    Frosting Recipe

    1/2 cup frozen strawberries thawed and pureed.
    1 cup (2 sticks) butter - firm and slightly cold
    Pinch of coarse salt
    3 1/2 cups confectioner's sugar
    1/2 tsp Vanilla extract

    In the bowl of an electric mixer fitted with a paddle attachment, beat together butter and salt on medium speed until light and fluffy.  Reduce mixer speed and slowly add confectioner's sugar, beat until well combined.  Add vanilla and 3 tablespoons strawberry puree (save any remaining puree for another use), mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy, like ice cream.

    I am very pleased with the way these turned out.  Sydney's response was "Oh Mom!  These are scrumptious!".  Pretty high praise from an ALMOST 4 year old.

    Our other experiment was using a box of Gluten Free Pantry's muffin mix to make a savory pizza muffins.  We mixed in cheese and pepperoni and added 3 minutes to the baking time.  They're pretty darn good.  The plan is to serve them with pizza sauce to dip them in at the party.  I'm looking forward to seeing what the short peoples reactions are.  Who doesn't love messy food?

    Friday, November 18, 2011

    30 Days of Christmas Series

    Beginning the day after Thanksgiving and running through Christmas Eve, The Gluten Free Kitchens will be doing a blog series I am calling '30 Days of Christmas'.  Check back every day for gluten free recipes and edible gift giving ideas.  We will be tackling traditional recipes along with adding in a few ideas we hope you'll enjoy so much they become new traditions.

    Thankfulness Day 17

    Today I am thankful for art.

    Thursday, November 17, 2011

    Thankfulness Day 16

    I am thankful for PBS Kids.  Sometimes my kids watch TV so I can get things done... I'm OK with that.  Sometimes I think they listen to the TV more than they listen to me... At least it is educational.

    Thankfulness Days 14 & 15

    14:  I am thankful my kiddos are so interested in helping out in the kitchen.  Leads to great fun and learning opportunities.

    15:  I am thankful my mom is close enough to help me out when I need her.

    Monday, November 14, 2011

    Thankfulness Day 13

    Today I am thankful for bad days.  Without them we wouldn't appreciate the good days as much.

    Thankfulness Day 12

    Today I am thankful for the time I get to spend with my favorite people.  Tonight - Pizza and Harry Potter movies!
    Silly Girlies

    Friday, November 11, 2011

    Thankfulness Day 11

    Today I am thankful for all of the service men and women.

    Thursday, November 10, 2011

    Thankfulness Day 10

    Today I am thankful for online support groups.  So great to be able to connect with people all over the world who are experiencing life with some of the same hurdles.

    I am also thankful I am home with my kids to capture
    moments like this forever.

    Thankfulness Day 9

    Today I am thankful a kind neighbor brought us a copy of Laura Veirs CD 'Tumble Bee'.

    Happy music time.

    Tuesday, November 8, 2011

    Thankfulness Day 8

    I am thankful I live in a supportive community and have friends who are willing to help at the drop of a hat.  Gives this dizzy momma some sense of security.

    After going months without any vertigo symptoms I had what I'm affectionately calling a "flare up".  On my way to pick the kids up from preschool I became horribly nauseous and dizzy.  Luckily this was not my first rodeo and I know that as long as I stay calm and focus I can handle getting myself to safety.  Once I got to the school to pick up my youngest I was able to call a friend who only lives two blocks away and she was kind enough to drive us home.

    I have been feeling better as the day has gone on but still not a hundred percent.  I see more Dramamine in my future but hopefully with some rest I'll be back to myself in a day or so.

    Starting today I am keeping a journal of everything I eat and all of my aches and pains.  Hopefully this will help me pick out specific triggers so I can get some of this craziness in check.

    Monday, November 7, 2011

    Is it made from toes?

    Several weeks ago we decided to try and cut down the amount of meat we were eating. That's right; we decided to beat the meat. Specifically we wanted to limit the amount of beef and birds purchased in the grocery store. This is the same time we switched off cows milk being in the house, and for the same reason. We're trying to cut down on the crazy amount of chemicals, hormones, antibiotics, etc that are in those products. I'm sure you're thinking "Cool story, bro" ... I promise there is a point here. The point is, our first trip to the store after making this decision we did the typical "I'm not going to eat meat" thing and bought some tofu.

    Neither of us know anything about tofu. Neither of have ever really cooked with tofu. Neither of us has eaten much in the way of tofu. It taunts from the bottom of fridge ... I imagine it goes something like: "Ha. You're like a 12-year old with a hooker. You don't have any idea what to do with me. Way to waste your money. Hope you don't have some fad job like social media ... oh wait..." Seriously the taunting had become too much. I thought back to the glory days when we could eat in restaurants, and remembered deep fried tofu from Taste of Thai in Harrisonburg.

    I started heating some oil, pulled the tofu from the fridge and commenced to cutting. As this was the first experiment with this, I decided to only use half the package. Once cut this was about 16 pieces. Half I coated in corn starch (based on a very cursory internet search), and the second half I decided to try something different with. I combined the left over corn starch with some white rice flour, Turmeric, Cumin, salt and pepper. I also put together an egg wash. Egg, flour mix, hot oil - it really doesn't matter whats inside, that's a pretty good recipe for tasty. The second batch had more flavor (I know big surprise right) but the first batch came out crispier and closer to the ones from Taste of Thai. The Thai ones had a pretty spectacular texture to them, with nearly all of the tofu from the middle being air. I really don't know how else to describe it. Next time we'll likely try a tempura style batter, let the oil get a bit hotter, and possibly leave the tofu in there slightly longer. One try, and we are actually pretty close on this.

    All in all not a bad outing. We were pretty happy with the outcome. Our littles both tried it - and the youngest actually had a second piece. So there Tofu. I beat you.

    Also - if you have any good (and easy) tofu recipes we would love your help in not wasting our money any further.

    Syd: "Why do they call it Tofu? Is it made from toes?"
    Me: "No. It's not from Foo's either."

    Thankfulness Day 7

    I am thankful for Jeff Kitchen and everything he does for our family.

    Sunday, November 6, 2011

    Thankfulness: Day 6

    I am thankful we made it through another time change.
    Sometimes naps happen to us.

    Saturday, November 5, 2011

    They're awake ... and they want WAFFLES!

    7:00am, like clockwork, even without an alarm, the Kitchenettes are up and ready for breakfast.  Last night before bed I had promised them waffles and lucky for me I woke up with an agreeable body.  The past two mornings have been much easier **knocking on every piece of wood in sight**.  Now I just need to figure out if I can tie the good mornings to something I am doing - or possibly not doing.

    Waffles ~ Oat Based ~ 'You Won't Believe It's Gluten-Free'

    3 eggs
    1 1/2 cups oat flour
    1 tbs plus 1 tsp baking powder
    1/3 cup oil
    1/4 tsp salt
    2 tbs sugar
    3/4 cup milk*
    3/4 tsp xanthan gum
    1/2 tsp vanilla extract

    Preheat your waffle iron.
    Place all the ingredients in a medium size bowl.  Mix very well.  The batter will become thicker and thicker with the xanthan gum.  Place 1/2 cup of batter into waffle iron.  Cook to your desired level of browning.  Allow to cool for a minute or so before serving; otherwise, these waffles will seem too moist.

    * I used vanilla almond milk.
    ** The original recipe did not call for cinnamon but I always add cinnamon to my waffle and pancake batter.

    This is our new waffle recipe.  Everyone loved them!
    I read a very thoughtful tip recently - I can't place right now where I saw it - if you have a friend who has been recently diagnosed with Celiacs or another form of gluten sensitivity, consider giving them a package of your favorite waffle mix and a new waffle iron.  Waffle irons can be picked up fairly inexpensively and cross contamination from an old iron could lead to accidental glutening.

    If you have a favorite pancake or waffle recipe please share!
    As it seems more and more people are being diagnosed with some form of gluten intolerance, what are some other gift ideas to help someone begin their journey to a gluten free lifestyle?

    Thankfulness Day 5

    Today I am thankful for Zantac and Carafate.  Without these drugs I would not be able to eat.

    Remember, remember the fifth of November, the Gunpowder Treason and Plot, I see no reason why Gunpowder Treason should ever be forgot.

    Friday, November 4, 2011

    Bread experiments and thankfulness day 4

    Today I am thankful for Jeff taking the day off and for my mom watching the kids.

    Super Pipi
    We were able to get Syd's birthday shopping completed and even got a little of the Christmas taken care of.  All in all a successful day.

    I love buying Udi's bread and prepackaged mixes sure are helpful but the fact is we need to find an affordable way for this family to have bread.  And with two little peanut butter and jelly eating little girls we will be experimenting a lot more with bread from scratch.

    Today's bread experiment comes to us courtesy of "You Won't Believe It's Gluten-Free!" by Roben Ryberg.

    Multigrain Loaf - Corn and Sorghum based

    5 egg whites
    2 tablespoons oil
    3/4 cup Apple juice
    2 cups cornstarch
    1/2 cup sorghum flour
    1 Tbs baking powder
    1 tsp baking soda
    1 tsp salt
    1 Tbs xanthan gum
    1 1/2 Tbs apple cider vinegar

    Preheat oven to 350 degrees and grease a medium sized loaf pan.

    In a stand mixer beat the egg whites until very frothy.  Add remaining ingredients.  Mix well.  Gently place the dough in the prepared loaf pan.  Smooth the top of the loaf with moistened fingertips.

    Bake for 40-50 minutes, until golden.  ~  We baked for 40 minutes.

    I find this particular recipe to be a bit salty for my taste.  The texture is wonderful and very much like that of "real bread".  The true test will be at lunch tomorrow when it goes up against the most discriminating of palates... kids.
    This loaf also came out lopsided...  My thought is that the oven must not be heating evenly.  I'm fairly certain I see a new one in my future.

    Thursday, November 3, 2011

    30 days of thankfulness. Day 3:

    I am thankful for everyone who has been a part of my life journey.  No matter how brief our encounter may have been.
    Even if our time together was unpleasant.
    Thank you for being you.

    Wednesday, November 2, 2011

    30 days of thankful. Day 2

    I am thankful that all of the decisions I've made in my life - the good, the bad, and the ugly - have brought me to where I am.

    30 Days of thankfulness. Day 1

    I am thankful that even though we deal with a lot of food
    allergies in our home none of us ever have to go to bed