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| My beautiful kids..Isaac, Bella, and Zaya |
Some life events that have occurred since my last post....We've decided to work on preparing our luxurious home to sell...it is our dream home, but the idea of finding some land, building a much more modest home (our current home is really big :0) and having it be completely self sustaining appeals to us...I am a reformed city girl (I loved my fashion, parties, and make-up), so this is a pretty big redirection of my life, than what I imagined...to say the least. We want several acres to mostly farm...and feed a lot of people. Be more involved with WOOFing (google it). To be able to travel is a big desire I have. To live completely debt free. A better plan, than the current path we're on.
Our beloved Great Dane died, early January. I was completely devastated by the whole awful experience. I learned how much our 4 legged companions can teach us about unconditional love. He was completely kind and faithful, even though i was not. We got a new puppy, Lexi. And she is reaping from the lessons I learned from Wasgo, and am not going to repeat, with her. Btw, she is an incredible dog that I have become very attached to....I can't imagine our family without her.
We are pursuing adoption....I have yet to know for certain when, or how we will be finding out beloved little girl, but it will happen. We are going through the foster care system locally...and we are looking into international adoption....we'll see, I will keep you posted!
Confession: out of all the kitchen creations that I make, my passion is bread. Now I went a month of basically eating raw, and it was nice to know that I am capable of preparing food in that state, but I get excited when the perfect loaf of bread comes out of an oven. Maybe it's because I remember my mother baking bread when I was very little, I'm not sure exactly why, but i get a thrill, baking bread. Since I now eat Gluten free, the challenge of finding a good bread recipe still persists, and the hope it will come out good (oh soooo many have not) still leaves me in suspense. The quest I've been on is to find a bread recipe without any starch. Gluten free bread mixes and recipes do an awful lot of starch flours. Starch is broken by the body as sugar...sugar elevates our blood levels and taxes our body's system, if in the constant elevated state (as in, eating sugar often, and lots, which is quite typical in America) your body stops burning fat....and starts storing it, among many, many, many other issues that sugar brings to our health....sooo, all that to say, I don't want starch flours in my bread.
I am not sure I will ever have a gluten free recipe that I like more than this recipe I am gonna share. It may be possible, things change all the time (I'm learning this can be exciting, not scary), but I doubt it.
Kneading GF bread
preheat oven with bread pan inside the oven at 350
mix
2 /2 c of pretty warm water with:
2 1/4 t of yeast (or a packet)
2 t of maple syrup (or whatever sweetener
SET ASIDE ABOUT 10-15 MINUTES...you'll see bubble form on top, it means the yeast is activated...mix dry ingredients while you wait....once you see the bubbles are formed add:
1/3 c of ground chia seeds (I use my coffee grinder)
1/3 c of whole psyllium husk
let stand 2-3 minutes...no longer....then mix with dry ingredients (I use my kitchen aid) with your hands works just fine, also.
Dry ingredients:
1 c teff flour (Ethiopian grass seed, I grind it in my vita mix, it is super small already)
1 c sorghum flour (make sure it's organic, this is a gmo product otherwise)
1/2 c of brown rice flour (I used sweet brown rice)
1/2 c of cornmeal (this is a must organic product, I buy organic popcorn and grind it...you guessed it, in my vita mix, because corn is sooo heavily genetically modified, organic is the only way to go)
1t salt (mix together)
Once the ingredients are mixed well (you may need to add a little more water) bring out the loaf pan and gently place dough in pan, smoothing out corners till it lays evenly flat....cover with kitchen towel and let rise 20-30 minutes....it should be nice and doubled....place in oven for 50-60 minutes....the center should be 180 degrees....I have forgotten to pull my bread out, and not burned it....So it is very forgiving bread.
Once you get your bread out of the oven wrap with another kitchen towel and let cool for an hour or so.....cut and serve or cut and stick in freezer.....toast later. It will be a delish experience...
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