Really? (Corrected location for Bailey)

Once in a while life throws you a curve ball.  Recently, Andrew and I decided we were maybe probably ready to have a child.  And, that's how quick it happened; less than a month after that pivotal discussion.  No longer will it just be our little fur babies.  Now, we'll have a real human baby.  

Wish us luck :)

Favorite All Purpose Gluten Free Flour Blend

Wow, is that a mouthful or what.  Anyway, I love the bread from The Whole Life Nutrition (I add eggs  and end up making three loaves) and have found that making up a huge batch of the flour mix that she uses works just about right for many of the everyday things I like to do.  I do exchange cornstarch for the potato starch.  Works and that's what I have.

All Purpose Gluten Free Flour Blend

2 c millet flour

3 c sorghum flour

1 c sweet rice flour

2 c cornstarch

1 c tapioca starch

1 T xanthan gum

Sift all ingredients together and then whisk like crazy until they are throughly combined.  Put it in a zip lock in the cupboard for whenever you need the mix.

Raised Gluten-Free Baked Doughnuts

I'm craving doughnuts but I am not going to take the time to fry them...never have been one for deep-frying much of anything.  And, I wanted to try making some that were gluten-free.  So here goes!  Andrew said they were good.  Guess they aren't too bad.

Raised Gluten-Free Baked Doughnuts

1 c. milk

1/3 c. butter

1/2 c sugar minus 1 T

1/2 c warm water (at our house, this means the hottest it will come out of the tap)

8 1/2 tsp yeast

2 eggs

1 tsp salt

1 c. millet flour

1 1/2 c. sorghum flour

1/2 c. sweet rice flour

1 c. cornstarch

1/2 c. tapioca flour

2 1/2 tsp xanthan gum

1 tsp cinnamon

1/2 tsp nutmeg

1/2 c. melted butter

1 T cinnamon

1 c. sugar

Heat the butter and milk until the butter is melted.  Couple of minutes in the microwave should do the trick.  Measure the hot water and add yeast and the 1 T. of sugar; let set until bubbly.  Add the rest of the sugar, salt, and eggs to the milk/butter combo.  Once the yeast mixture is bubbly add it to the milk, etc.

Measure the dry ingredients into a mixing bowl (I used our KitchenAid).  Mix together.  Add the liquid ingredients.  Mix until well combined, stopping to scrape the bowl a couple of times.  Put into a clean, greased bowl and let rise until double...about an hour.

Punch the dough down and turnout onto a lightly floured (millet flour works well) surface.  Pat out to about 1/2 inch thickness.  If you have a doughnut cutter great.  If not, use a glass or biscuit cutter with a sharp edge.  For the hole, I used an apple corer.  Transfer to lightly greased cookie sheet and let rise again for about 30 minutes. 

Brush doughnuts with melted butter.  Bake at 425 for 8-10 minutes or until golden brown.  Remove from cookie sheet and cool slightly.  Dip doughnuts in remaining melted butter and then in the 1 c. sugar combined with 1 T cinnamon.

Easy Creamy Tomato Soup

Somehow life seems to be getting away from me lately.  Not sure how that happens.  But, sometimes we just need a little comfort.  A grilled cheese sandwich and tomato soup fits the bill quite well!

Easy Creamy Tomato Soup

1-2 T butter or olive oil

4 cloves garlic, diced

1 med onion, diced

1 tsp salt

1 tsp dried basil

1 tsp dried rosemary

4 cans (15 oz) petite diced tomato

1 can coconut milk or 8 oz package of cream cheese

1 T honey

6 T sherry

Melt the butter.  Saute the onion, salt and garlic on medium until the onion is translucent.  Add the spices and cook for about 1 minute.  Add the tomatoes, including liquid, and the coconut milk/cream cheese.  Stir in the honey and sherry.  Cook 30-40 minutes.  Blend until smooth, being careful of the heat.  Enjoy!

Linked to Slightly Indulgent Tuesday and Pennywise Platter Thursday

Christmas Day and Smoky Black Bean Soup

Well Christmas Day has come and gone...as have my folks.  It was a pretty low key day.  Gluten-free apple cake for breakfast, a hike at the ever great Shellburg Falls, and Smoky Black Bean Soup and Cornbread for dinner.  Tonight is Christmas with the Jones side.  Smoked roasted chicken, smoked beef ribs, pumpkin biscuits, roasted carrots and cherry sorbet.  Can we say, "Don't need to eat for a week!"

Smoky Bean Soup (adapted from here)

olive oil
6-8 cloves garlic, minced (smoked garlic is yummy here too)
1 T smoked paprika
2 tsp cumin
1-2 tsp chipotle powder (depending on how hot you like it)

2 cans petite diced tomatoes (14-15 oz)
2 cans black bean refried beans
2 cans black beans
2 c. frozen corn
salt to taste
(water or chicken broth as needed)


Saute the garlic in the olive oil 1-2 min on medium until cooked.  Add the spices and stir around, letting the spices heat up a bit.  Add the canned and frozen goods, including liquids.  Stir well to get the refried beans to break up.  Add additional water/chicken broth as needed.  Cook on medium, watching to be sure it doesn't scorch for 20-30 minutes.  Serve with any or all of sliced avocado, cheese, sour cream/yogurt, green onion, lime juice, and cilantro.


Alternative: Cook garlic and spices as directed above.  Transfer to crockpot.  Add the rest of the ingredients and cook on low for 6-8 hrs.  This works the best really!