Category Archives: Gluten-Free
At least I still have a mountain view
A week or so ago, I went out on my bike, determined to carve out somewhere to ride. I managed to find about 11 miles to ride. There’s a lot of looping around several times and turning around where the trails end abruptly due to flood damage. It’s an okay ride, not great, but it doesn’t suck.
It has led me to some new areas of town I had not taken the time to explore before. Most notably the old, abandoned Sugar Mill. Colorado has a long history of sugar beet refining and this mill was probably key to the growth and development of Longmont.
Long abandoned, the Sugar Mill is as prominent on the horizon to the east as Long’s Peak is to the west.
It sits on an old road called, obviously, Sugar Mill Road – I mean the horror movie writes itself, doesn’t it? It does makes a nice loop that I ride through twice. It’s a little spooky, as it sits at the bottom of a steep hill and the buildings on each side give it a canyon-like feel. And the condemned buildings are so close to the road you can
feel the eyes looking at you see completely through the broken windows and crumbling walls to more dilapidated buildings.
I don’t think I’ll be doing any sunset rides along this route. While mountain lions gave me pause riding at sunset along the river, here I’m pretty sure that Jason rooms next to Freddie Krueger in a building managed by Satan. Sunset seems unwise.
But YMMV. At least it gives me reason to ride extra fast.
Coming up this week – the weekly menu, which I haven’t decided on yet and a gluten-free pumpkin cake. Until then….
Since my last post was bordering on a rant of things I don’t like, I thought this time I would be more constructive and talk about something I do like. I’ve found a book that has a lot of promise for baking many delicious gluten-free items.
To tell the truth I haven’t gotten past page 31. I just keep making pumpkin muffins and carrot spice muffins over and over again. Of course, I take liberties with the recipes and add whatever I’m in the mood for, usually raisins, dried apricots, cranberries, walnuts, cardamom and the like. They make a perfect breakfast food. There is no compromise, these are as good, if not better, than any muffin I have ever had. Texture, moisture, and taste are all there.
I have never been much of a baker and I don’t have a lot of patience for the precision of measurement many people take in baking and these recipes have survived my haphazard methods. I do intend to try more of the recipes but just haven’t gotten there yet.
Roberts’ basic premise revolves around two basic flour recipes, one based on brown rice flour with potato starch and tapioca flour for most baking and another on a mixture of millet and sorghum flour plus cornstarch, potato starch and tapioca flour for bread.
I’ll see if I can assemble a workable muffin recipe for you, but my fly-by-the-seat-of-my-pants methods may not translate well into a reproducible recipe. I’ll see if TaMara can help me with that.