It’s been a while since I posted here. to tell you the truth, I still understand too little about gluten free baking to feel comfortable with trying anything. The gluten free world is a very confusing place for someone who is still so new to it all. Also, I don’t have the time and energy to keep up with a food blog, so I shall say goodbye to this blog, for now.
I’m really tired tonight, so I’ll try to make this clear, but I’m afraid I will fail miserably… just a warning.😉
In my last post I mentioned looking for a gluten-free no-bake cheesecake recipe for my brothers birthday. Well, I didn’t really find anything that didn’t require a baked crust or things like coolwhip as the main filling ingredient, which I wanted to avoid, because that is not cheesecake to me. After a long brainstorming session, my brother finally suggested our Mom’s (Famous) Strawberry Jello (since we recently found out that Jello is gluten free) and it was perfect. We brought it to our weekly Bible study for dessert and they enjoyed it.
My Mom makes this recipe for most dish-to-pass events and special occasions like Christmas. Mom drains the strawberry and pineapple juices into a bowl and saves it for us as a special treat.
1 pkg. (6-oz.) strawberry gelatin
1 c. boiling water
2 (10-oz.) pkgs. frozen strawberries, thawed
2 (20-oz.) cans crushed pineapple, drained
6 bananas, mashed
1 (16-oz.) sour cream
In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple, an bananas. Poor half of the mixture into Jello mold. Refrigerate for 1/2 hour. Spread sour cream over the Jello. Spoon remaining gelatin mixture over top. Refrigerate until set.
Note: I am sensing that there is a step missing from the directions. I’ll speak with my Mom about it in the morning. We’re making it tomorrow for a tea party we’re having this weekend.
Also, I’ve edited my about me page to include a miniaturized version of my gluten-free tale to date and a little bit more about me in general.
My brother’s birthday is coming up this Thursday, and our oven is d-e-a-d so I’m on the hunt for a gluten-free no-bake cheesecake. (Really, anything gluten-free, no-bake, and good for a celebration.)
Wish me luck!
Unfortunately, I don’t know Ellen of I Am Gluten Free very well, but she has many wonderful looking recipes on her blog. The Cinnamon Rolls, Blueberry Muffins, Homerun GF Chocolate Chip Cookies, and Ranch Dressing all look wonderful! I was really excited to find this bagel recipe on her blog. I’ve never been much of a breakfast/bread eater, but in the old days I did enjoy bagels for a quick breakfast or snack – especially spread with peanut butter and topped with chocolate chips, so I was really excited about finding it.
The Bagel Adventure
6:30 – Started measuring out the flours…
7:50 A.M. – It occurred to me this morning, as I was thinking about when I would be making these, that it might be a little ambitious to make bagels for your first time baking gluten-free. I think I’m up for the challenge though.
8:30 AM. – I just finished measuring the flours. It has always taken me a long time to measure out flours so I’m not surprised… especially since I kept turning around to tell Mom how excited I am to be baking again.
9:00 – All mixed. Now comes the sticky part – rolling them out.
9:40 – Put them in the oven to rise.
10:40 – They haven’t risen at all. Not sure what I did wrong.
11:00 – Putting them in the oven to bake, despite the lack of rising. Hopefully they will be “okay”.
11:28 – Taste tested them… they taste great – it’s wonderful to be eating bread again. Definitely will be trying them again.
I do have a lot of questions… what kind of yeast should be used… what speed should it be mixed on… is there something that could replace the flaxmeal to make a less grainy bagel…
I will be gone all weekend, so I won’t have time to try making these again, or anything else of Ellen’s.😦 I may return later and edit some photos into this post if I have time.
This hardly counts as a recipe, but my favorite drink lately has been a mug of hot milk with honey stirred in. The warm milk is comforting and the honey adds a pleasant spiciness to it.