Best laid plans...

I know it may seem like I am making excuses for why I "didn't do my homework" of writing an exciting, fresh blog post on time today, but...I am dog sitting (no, the dog is lovely and did not eat my homework!), and I have just spent the last couple of hours trying to figure out how to fix my own personal blog. It seems that Blogger is not supporting FTP publishing any more, so I have to "migrate" my blog to their own hosting services. To clarify, I have always hosted my blog on my own web host, created the posts using Blogger's software, and used FTP to upload the content to my web host's servers. But no more. The migration instructions are a little confusing for my particular situation, so researching what to do has taken more time than I anticipated. And I still haven't fixed things yet!

So here I am, 4:00 5:00 6:30 8:45pm, trying to keep my canine guest amused while wracking my brains over this "migration" issue (I want to fly south right now), and I am still staring at a blank blog page. What to do? I decided to fall back on what BBESTers like the most: food! Since I don't eat wheat due to allergies, I bake gluten-free using alternative flours. My staple kitchen grain is rice flour, which comes in white and the more whole-grain brown. I use white rice flour for finer baked goods such as cakes and fancy pastries, while brown rice flour makes great bread, pancakes and muffins. Either can be used for coating meats, though I prefer the texture of white for this purpose. My next two favorite flours come from tubers and roots: potato and tapioca starches. Make sure you use potato starch flour in baking as potato flour is heavier and rather odd-tasting (somewhat potato-ish); potato starch is fine, white, and similar to cornstarch in consistency. Tapioca starch is extracted from the root of the plant species Manihot esculenta, also known as the cassava or manioc, which is native to South America. Both starches can be substituted for wheat flour in white sauces as they act like thickening agents. You may also want to try substituting flours made from other plant sources, such as amaranth, corn, soy, nuts, teff, quinoa, chick pea, sorghum, or millet.  It may take some experimentation to find the taste and texture combination that is right for you. For some tried-and-true flour formulas, visit http://www.csaceliacs.org/recipes/FlourFormulas.php I use Bette Hagman's Original Formula, fourth one down on that page.

Our favorite sandwich bread recipe. Use brown rice flour for more whole-grain fiber.

http://www.gfcfrecipes.com/breads.htm

Some of you may be a little timid about trying to cook without America's favorite grain, wheat, but never fear, it isn't so hard. With just a few careful substitutions, anyone can enjoy cooking and eating gluten-free.** Just be aware that the texture of gluten-free baked goods can be more dry, crumbly, and not as airy compared to the texture of gluten-based baked items. Don't expect gluten-free cakes and cookies to rise as much as their wheat-containing counterparts. That is because gluten, the protein in certain grains (wheat, barley, spelt, and rye), when combined with water, adds elasticity to dough and helps it rise. Wheat contains "two proteins, glutenin and gliadin, which turn into gluten when they come in contact with liquid. As soon as glutenin and gliadin are surrounded by water, the gluten molecules develop and begin to form strong, sticky, elastic bonds. These elastic bonds give dough its stretchy, 'doughy' qualities...Two other factors that affect the development of gluten are (1) the amount of water that's added to the flour (the more water, the more gluten, and the chewier the dough), and (2) the amount of mixing or kneading. Kneading helps the bonded gluten molecules form into long elastic strands or sheets. That's why dough can rise when yeast has been added. The yeast gives off gasses, the gasses are trapped by the sheets of gluten molecules, and the dough rises." (http://celiacdisease.about.com/od/cookingglutenfree/a/FlourBasics.htm)

In some recipes, simply substituting rice flour or a wheat-free flour blend for the regular flour will be fine. This one-to-one replacement works best in things that don't need to rise much. Most other recipes will require some tricks to compensate for the lack of gluten. About.com has a few good suggestions:

• Bake breads and rolls in containers with walls.Without gluten, bread loafs and rolls don't hold their shape. Bake bread in loaf pans or Bundt pans, and use muffin tins for rolls.
   
• Add gums to your gluten-free flour. The sticky effect created by gluten can be simulated to a certain extent by adding gums, for instance, guar gum or xantham gum. These gums are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in some of the commercial gluten-free flour mixes.
   
• Add some protein when you use gluten-free flour. Chef Coppedge explains that because gluten is a protein, it can help to add some protein to baking recipes when you're substituting gluten-free flours for wheat flour. For instance, he suggests, try replacing half a cup of water in your recipe with egg or liquid egg whites. (http://celiacdisease.about.com/od/cookingglutenfree/a/FlourBasics.htm)

Before I leave you for yet another walk with our doggie guest (walk number five since noon!), I'll give you a recipe in the sweet spirit of BBEST:

Chocolate-Buttermilk Cake (gluten-free)

¾ cup boiling water
¾ cup Droste Dutch Process Cocoa
1 cup buttermilk
2 ½ cups gluten-free flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. xanthan or guar gum
½ tsp. salt
¾ cup butter, softened
2 cups sugar
4 eggs
1 ½ tsp. gluten-free vanilla

Preheat oven to 350 degrees. Grease and flour three 9-inch round layer-cake pans. Pour boiling water over cocoa to dissolve. Stir in buttermilk; set aside and cool. Sift together flour, baking soda, baking powder, xanthan gum, and salt. Beat together butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Beat dry ingredients into butter mixture alternating with cocoa mixture. Pour into pans, dividing batter equally. Bake 25 minutes or until centers spring back. Cool cakes for 10 minutes and turn out of pans. Frost each cake layer and refrigerate. (I like to use a homemade mocha frosting but you can use any variety you like.)

Enjoy a special treat! Yum!

(Adapted from a cake recipe provided on the Droste cocoa box.)

When choosing basic ingredients such as vanilla and baking powder, makes sugar they are gluten-free. If a package is not labeled, you can check online lists, or contact the manufacturer.


**Gluten sets off an autoimmune response in people with Celiac disease, which causes damage to the small intestine. This, in turn, causes the small intestine to lose the ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. The only effective treatment for CD is adhering to a strict gluten-free diet. For more about Celiac disease, see the Celiac Sprue Association's website. http://www.csaceliacs.org/celiac_defined.php

It's the Great Pumpkin!

As October approaches and the weather in the north turns cooler, classic images of autumn reflect the tones of red, yellow and brown found in the natural landscape. Colorful swirls of falling leaves, bushels of crisp apples, and especially cheerful, orange pumpkins come to mind when we think about fall. The pumpkin is a member of the Cucurbitaceae or cucurbit family of plants, which also includes squashes, cucumbers, gourds, and melons. According to the University of Illinois Extension website, "The name pumpkin originated from the Greek word for 'large melon' which is 'pepon.' 'Pepon' was nasalized by the French into 'pompon.' The English changed 'pompon' to 'Pumpion.' Shakespeare referred to the 'pumpion' in his Merry Wives of Windsor. American colonists changed 'pumpion' into 'pumpkin'."

 Pumpkin ACEO Original Watercolor

by Sixsisters

Although the origin of the pumpkin is not exactly known, it is generally believed to have originated in the Americas. Seeds of pumpkin-like plants were found in Mexican archaeological sites dating between 7000 and 5500 B.C.. These early pumpkins were not the typical round, orange types we commonly see today; they were a crooked-neck variety and were grown with beans and sunflowers along river banks. After corn (maize) began to be cultivated, Native Americans learned that pumpkins and other squashes grew very well in the same plot as corn and beans in what is referred to as "The Three Sisters" tradition. "Corn serves as the natural trellis for the beans to grow on. The beans roots set nitrogen in the soil to nourish the corn. The bean vines help to stabilize the corn stalks on windy days. The squash plants shelter the shallow roots of the corn and shade the ground to discourage weeds and preserve moisture. Truly a symbiotic relationship." (All About Pumpkins, http://www.allaboutpumpkins.com/history.html).

A Basket of Autumn Original Watercolor

by Yankeegirl's Watercolors 

Two Pumpkins with Corn Window Cling/Suncatcher
by Clinging Images

Besides classic orange, pumpkins come in a surprising array of colors including varying shades of green, red, and white. There is even a "blue" type often referred to as the Australian Blue Pumpkin, which looks like a Turban squash. (Pumpkin Nook, http://www.pumpkinnook.com/facts/colors.htm) Pumpkins are grown all over the world now. It is one of the most popular crops grown in the United States, with over 1.5 billion pounds produced each year. (Wikipedia, http://en.wikipedia.org/wiki/Pumpkin)

Felted Wool Pumpkin Bowl

by Maddy & Me Designs

Fall Pumpkins Nightlight
by Designs by Christine

Since it stored well and had many uses, the pumpkin was an important food source for early cultures in the Americas. The flesh was roasted, baked, parched, boiled and dried. The blossoms and seeds were also edible. Flour was made from dried, ground pumpkin. The dehydrated, hard shells could be used as bowls and storage containers, and strips of dried pumpkin flesh could be woven into mats. Native Americans introduced the pumpkin to the Pilgrims who created the ancestor of the pumpkin pie, sans crust: "The Pilgrims cut the top off of a pumpkin, scooped the seeds out, and filled the cavity with cream, honey, eggs and spices. They placed the top back on and carefully buried it in the hot ashes of a cooking fire. When finished cooking, they lifted this blackened item from the earth with no pastry shell whatsoever. They scooped the contents out along with the cooked flesh of the shell like a custard." (All About Pumpkins, http://www.allaboutpumpkins.com/history.html) The Pilgrims also fermented persimmons, hops, maple sugar and pumpkin to make a beer.

Pumpkins and Sunflower Limited Edition ACEO 

by Backroom Treasures

Fall Foliage Pumpkin Basket

by The Lord's Living World

Of course, what would Halloween be without the pumpkin Jack-o'-lantern? The tradition of carving vegetables for lanterns originated in Britain and Ireland, and immigrants in the Americas soon found the hollowed pumpkin made an excellent lantern. However, it wasn't until the mid 19th century that the term Jack-o-lantern came into widespread use, and the carved pumpkin became associated with Halloween. Prior to that time, the pumpkin was a symbol of harvest time and abundance. Even today, many fall festivals include pumpkin-themed events, like contests to determine the biggest locally-grown pumpkin, and pumpkin-chucking tournaments, during which creative catapult contraptions are used to see who can fling a pumpkin the farthest.

Pumpkin and Scare Crow Plate

by Glitz n Glass

Rug Hooked Jack O Lantern

by Beth Anderson

The sweet and aromatic scent of pumpkin pie stirs feelings of comfort and home-cooking, and memories of family gatherings, like Thanksgiving. The bright orange fruit makes an excellent addition to quick breads and muffins, but it can also make delightful, creamy winter soups. While the most common way to use pumpkin in cooking is to buy canned puree, you might want to try preparing your pumpkin mash from scratch. The website All About Pumpkins has instructions for cutting and cooking a fresh pumpkin, as well as recipes for enjoying this versatile winter squash. http://www.allaboutpumpkins.com/recipes.html And don't forget to save and roast your pumpkin seeds! Also known as pepitas, pumpkin seeds are tasty sources of many vitamins and trace minerals. The purported health benefits of eating pumpkin seeds range from lowering cholesterol to having anti-inflammatory and anti-fungal properties.

Whether you decide to eat your pumpkin or just enjoy it as part of nature's beautiful fall decor, be sure to experience the many-faceted pumpkin this season.

Pumpkin Creme Brulee Soy Candle

by AJ's Country Cottage

Pumpkin Spice Cappuccino Solid Shampoo

by In A Lather