This mightbe the best discovery I’ve made in the complicated land of gluten-free baking. To be honest, I’m not sure who to credit with its compilation, I always googled “gluten-free flour conversion” and this would be the first link to pop up. I didn’t even bother to bookmark it. So imagine my surprise and despair as I set up to bake 7 types of Christmas cookies (that became 18 DOZEN cookies–more on that later), typed in my google search, clicked the link and…
An error page opened. A scary “web content cannot be found” error page and I spiraled into a mild panic and haphazardly googled to try to find another route to this Flour Conversion Chart. No dice. I managed to make it through cookie baking by finding one or another flour’s weight-to-cup ratio and doing far too much math.
But I had one last drop of hope remaining and today, I googled one last time…
A true Christmas Miracle occurred. I found a copy of my beloved chart on Autumn Makes And Does. I saved it, printed it out, and jumped for joy in that order. I’m not taking any more chances. And, I am sharing the love and reposted the chart here. Use it. Love it. Print it out immediately and keep it out of harm’s way.
And buy a kitchen scale. The only reason I didn’t run out crying to the nearest kitchen-gadget-carrying-retail-store is that I think I’m getting one for Christmas. I am slowly becoming a true believer in baking by weight, but all this grams-to-cups conversion is making my head spin.
*Please note: this chart is not my original work, nor am I claiming it as such. Just sharing the wealth.
Be on a look out for the Christmas cookie round-up: Almond Slice Cookies, Chocolate-Peppermint Biscotti, Gingerbread Cookies, Lemon Tea Cookies, Turtle Cookies, Coconut Macaroons, and Easy “Twix” bars–All Gluten-Free 🙂
I have the house to myself for two days. And what else does one do when home alone, but cook massive amounts of food? Come on folks, I can’t be the only one who cooks outrageously and then has to figure out how to save the leftovers until the rest of my housemates return…right? Anybody?
Well then, I couldn’t help myself. I’d put together the christmas tree (yes we are on the fake tree bandwagon), finished all my christmas shopping, worked out, cleaned the kitchen…it was just begging to be dirtied up again. I had a few different bread recipes tucked away to try; and, with our region encased in heavy rains for 48 hours straight, I was craving soup. Pull out the stockpot and the yeast, here we go!
Quinoa-Sesame Sandwich Bread, Rosemary-Olive Oil Loaf, Italian Peasant Soup, & Whole Grain Quinoa Loaf
I’ve been looking for easy, reliable bread recipes. While I like the taste of some commercial brands, I can’t actually reason spending $5+ on a tealoaf. I’m hoping to find something consistent enough to become my own go-to for bread. After the great success with their Popovers and Easy Dinner Rolls, I went ahead and tried Living Without Magazine’s Quinoa Sesame “Wonder” Bread. I would highly recommend picking up a copy of this magazine (no, I am not under any incentive to say that) if you can find it in stores. The consistency of their recipe success has been better than any other Gluten Free cookbook or blog I’ve encountered thus far.
Additionally, because I was intrigued by the ability to bake without the loaf pan, I made a batch of Gluten Free Girl’s “Crusty Bread Even Those Who Eat Gluten Might Like” from Shauna’s Gluten Free Girl and The Chef cookbook, splitting the dough and making one plain, while adding olive oil, rosemary, sea salt and parsley to the other.
I was impressed with both recipes. The Quinoa loaf is especially delicious, but I may keep the sesame seeds and continue looking for a good bread recipe that uses more easily attainable flours.
During the rising and baking time, I decided to throw together Italian Peasant Soup, a surprisingly quick recipe that makes a ton of soup. Be prepared to serve a lot of people or to go ahead and freeze a few servings.
Italian Peasant Soup
- 1 Tbsp olive oil
- 1 lb italian sausage, chopped
- 1 lb chicken breasts, chopped
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 cans diced tomatoes (14 oz cans)
- 2 cans cannellini beans (14 oz cans), drained and rinsed
- 2 boxes chicken broth (24 oz boxes – 48 oz/6 cups total)
- 1 Tbsp basil
- 1 Tbsp oregano
- 1 bag of spinach (about 4 cups), torn into bite-sized pieces
- Salt & Pepper to taste
In large stock pot over medium heat, cook sausage in olive oil until browned and cooked through. Remove sausage to reserve bowl with slotted spoon. Add onions and garlic to pot and cook until translucent and fragrant. Add chicken, cook through, stirring often. Add tomatoes with their juice (undrained) and rinsed beans to pot, followed by chicken broth and spices. Bring to a boil, then turn down to simmer. Simmer for 10 minutes, stirring occasionally. Return sausage to pot, continue cooking 15-20 minutes more, until sausage and soup is hot. Add spinach and heat until wilted. Serve garnished with parmesan cheese.
Dinner is served!