Back in the Game! New start for my blog, gluten-freebreadbaker. Here it is the middle of April 2010 already. When I started this blog and made my first post last November, I never imagined it would be so long before I would write again. All I can say is that sometimes even when you think you are prepared for certain life-events, you find out that you really aren't prepared at all, and optional activities take a back-seat for awhile. That being said, I am really feeling the urge now to write and tell you about some of my experiences along the path of learning to bake bread without gluten. I'd love to share the stories of my accidental successes, unexpected baking disasters(and what I learned from them), and alittle bit about where I've found the best info over the past 3 years. I will post recipes too, some that have become my favorites, and some I've some up with too.

An update on the bakery: The current tenants will move out sometime in the next week or two (they are still awaiting the certificate of occupancy for their new place). We've hired a wonderful baker and assistant who are ok with not knowing the exact day they will start (thank goodness). We've been busy figuring out what we need, searching for used equipment, and preparing for the Portland Metro Gluten Intolerance Group's Gluten Free Food Fair which will be on May 1st at the All Saints Catholic Church at 3847 NE Glisan St, Portland, Or from 11:00 AM to 2:00 PM.

As busy as we are going to be getting the bakery cleaned and ready to move into, and then getting the actual production going, baking at home will be a bit of a luxury for me. When times are short, I really appreciate the good pre-mixed flour blends like Better Batter. When I can use an old tried and true "regular" recipe, baking always seems easier and quicker. Better Batter flour is my favorite for cookies, muffins, quick breads, and cakes using regular recipes. Here is a recipe I converted to GF from an old "Better Homes and Gardens Bread Cookbook" I got as a
gift in 1972. If you like oatmeal, you'll love these muffins. Sorry I don't have a picture of these. I will include photos whenever I can.

Oatmeal Muffins

1 cup Better Batter Flour*
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick cooking gluten free oats
1 slightly beaten egg
1 cup milk
3 tablespoons salad oil

Measure flour, sugar, baking powder, salt, and oats into a medium bowl and mix well. Combine egg, milk, and salad oil into another bowl and whisk together until blended. Add wet ingredients all at once to dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX. Spray muffin pans with pan spray and fill 2/3 full. Bake in hot oven 400 degrees for approximately 20 minutes or until toothpick comes out clean. Time will vary with individual oven. Makes 12 muffins.
* Most "all purpose" type gluten free flour blends will work with this recipe as long as they already contain xanthan or guar gum.