July 27, 2014

gluten-free bread mix review


Since Mr. A likes to eat Paleo and I'm trying to reduce the amount of gluten I eat, we thought we'd try out some gluten-free bread.  One of them, was a gluten-free bread mix we made at home, by Namaste Foods.  We bought the mix at the gluten-free specialty store near our house.


Now, I haven't tried any other gluten-free bread mixes, so I'm not sure if this one is different or if they're all like this.  Basically, the mix ended up being all the trouble of making bread, like waiting for it to rise, etc, but the end product wasn't really worth all the work unless you really like heavy sourdough because that's what the texture of this bread turned out to be.

directions


I've tried other ready-made gluten-free breads and I far preferred their texture and taste.

If I wanted to make gluten-free bread myself, I think I'd stick to gluten-free breads you make from scratch like this Almond Butter one we tried before.

At the same time, maybe I haven't tried the right bread mix yet.  Let me know if you have any suggestions!

Have a lovely day!
xoxo



July 01, 2014

easy mini strawberry rhubarb pies



Our neighbour has the most amazing garden.  A few weeks ago, she kindly offered us some of her amazing rhubarb from said garden.  So we gladly accepted and I made, what else, but some strawberry rhubarb pies with them.  Oh, just thinking about them makes me want to get up and make some more.





Here's the recipe!

Easy Peezy Strawberry Rhubarb Pie
adapted from Martha Stewart

Ingredients:
500g strawberries, washed, leaves removed and coarsely chopped
500g rhubarb, washed, leaves removed and chopped into 1/2 inch pieces
frozen pie crust (I used Tenderflake and it turned out great), left in the fridge overnight to thaw
1/2 cup sugar
1/8 cup cornstarch
pinch of salt

Directions:

1) Preheat oven to 375F.  To make the filling, combine the strawberries and rhubarb, and mix with sugar, salt, and cornstarch.

2) Roll out the pie crust.  If you're making mini pies like I did, make sure you make it large enough so you can create 4 mini pie crusts with.  I find it easiest to use the mini pie dishes to create imprints in the pie crust, and then cut around them, and there you have it, 4 perfectly sizes pie crusts.

3) Divide the pie filling evenly among the mini pie dishes, or if you're just making one large pie, pour your filling into the pie dish.  Then cover your pie(s) with the pie crust.  I like to brush to top with milk or egg wash so that the pie crust comes out golden on the top, and then I make a little x cut on the top using a knife so that the steam can get out.

4) Place the pie(s) onto a baking sheet. You can also line this with foil if you wish.  This step is important because the baking sheet will catch all the juices that will bubble out while the pie is cooking.  Bake for 1 to 1.5hrs, until the juices are vigorously bubbling and the pie crust is golden on top.

5) Place on a wire rack to cool for about an hour until the pie has cooled down enough to eat.

Enjoy!