Almond Biscotti and an Ode to North Carolina Weather

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Winter storm Jonas has come and gone and for those of you who think a state as far south as North Carolina would get off easy, let me enlighten you. Here in the south there is a dreaded winter phenomenon (which requires stockpiles of toilet paper, gluten and milk) known to locals by its scientific name – Wintry Mix.

Situated smack in the center of the eastern seaboard, our state has four seasons (which I refer to as allergy season, hot & humid hell season, autumn and winter) and occasionally an extreme weather situation like a tornado. The coast and outer banks also stick out far enough to make them good target practice for rogue hurricanes that didn’t follow their hypothesized trajectory. Storms against this smattering of islands that jut out into the ocean earned the area its nickname long ago as the “Graveyard of the Atlantic”.

Moving from our coast to the beautiful mountains (aka the Smokey Mountains and the Blue Ridge Parkway, for example) you will find yourself in the center of the state, also known as the piedmont. The piedmont area and the sand hills of North Carolina include the capital city of Raleigh, famous golf courses and retirement communities, college towns like Chapel Hill, my own industrial-turned-hipster hometown, Durham, a number of pig, corn and tobacco farms, and probably more than a few trailer parks and meth labs less classy than the ones as-seen-on-TV in Breaking Bad. We are a state of great diversity as you can see, and that diversity lends itself to the weather as well. As global warming continues to do very weird things to the outdoor temperatures, snow storms cruise in and cover the suburbs almost as quickly as 70 degree weather comes in to melt it all. And when snow hits the piedmont, our one snowplow just doesn’t quite cut it.

Winter storm Jonas wasn’t nearly as bad in Durham as the meteorologists claimed it would be, and for that we were very fortunate. They predicted up to an inch of ice, which would have been absolutely crippling. Luckily, we only got about 0.2” of ice and almost 2” of sleet in some places. Power outages caused by the ice in other areas of the state accounted for nearly half of the power outages on the east coast thanks to Jonas and while we had electricity, driving on thin ice (haha) simply was not an option for two days (we waited nearly four). So, I did what any normal person would do given the circumstances; drank lots of tea, watched Hallmark movies, and baked.

Being stuck indoors with daily tromps through the snow and ice isn’t nearly as bad as it seems. It happens rarely enough in North Carolina and when it does, for me at least, it is a welcome sort of vacation. The world is silent and covered in white and there is nothing to interrupt your morning coffee or afternoon tea with a perfectly tender and crunchy gluten-free almond biscotti in hand.

I got the second volume of America’s Test Kitchen’s gluten-free cookbook from my father for Christmas and I figured this would be the perfect time to experiment with some of the incredibly thorough and fail-proof recipes. I chose biscotti to start because it seemed a terribly elegant and European cookie to accompany my almost hourly consumption of warm beverages. The biscotti are twice baked; once to cook the dough and twice to crisp the edges just so. Biscotti in general can be a crumbly mess, so it is easy to imagine a gluten-free biscotti being even drier, but this recipe provided the perfect balance and made for a soft center.

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almond biscotti and cold brew coffee

Ingredients:

  • 2 c. gf flour blend
  • 1 tsp. baking powder
  • ¾ tsp. xanthan gum (I omitted this because I add so much xanthan to my flour blend. If you don’t make your own mix, read the ingredients carefully and decide if you will need to add extra xanthan gum)
  • ½ tsp. salt
  • 1 c. granulated sugar
  • 4 Tbsp. unsalted butter, softened and cut into 4 1-inch pieces
  • 2 large eggs
  • 2 Tbsp. water
  • ½ tsp. almond extract
  • ½ tsp. vanilla extract
  • ¾ c. slivered almonds (the recipe calls for ¾ c. whole almonds toasted and chopped coarsely, but I find slivered untoasted almonds just as good!)

 

Directions:

  1. Whisk the flour blend, baking powder, xanthan gum (if using), and salt together in medium bowl. Using stand mixer with paddle attachment, beat the sugar and butter until pale and fluffy. Add the eggs, water, almond and vanilla extracts to the butter and sugar and beat another 2-3 minutes until well-incorporated.
  2. On low speed, add the flour mixture and blend until you get a homogenous mixture. Add the almonds and beat to combine or mix in by hand. Cover the bowl and let sit for 30 minutes on the counter (not in fridge).
  3. Heat oven to 350 and line baking sheet with parchment paper. Transfer all of the dough to the parchment paper and with wet hands form a long rectangular/log shape about 12”. Bake 35 minutes, or until just golden brown and cracked on the edges.
  4. Remove biscotti from the oven to cool for 10 minutes and in that time reduce oven temperature to 325 degrees. On a cutting board, slice ½ inch-thick biscottis with a bread knife. Place the cookies flat and space ¼ inch apart on a wire rack set in rimmed baking sheet.
  5. Bake another 35 minutes, or until the biscotti is crisp and golden on both sides – e sure to flip the cookies over halfway through baking. Let them cool before serving and keep up to 3 weeks.
  6. Make tea/brew coffee and enjoy!

Gluten-Free

New Year’s Resolutions and Flourless Peanut Butter Cookies

Just like the rest of the world, when the New Year begins I sit down and think about my new year’s resolutions… Or I think in the car, while taking a walk, during a boring show, etc. I now have a list of things I’d like to do, change, improve, learn, or quit; and whether I’ve written it down and taped it to my closet, typed it into my phone, or just thought about it over a long period of time until it is burned into my memory, the chances of me completing this list is as slim as ever.IMG_2200 (2)

But just for the heck of it, I will type them here for your viewing pleasure.

  1. Quit biting nails (this has been on my list since 1999… Has not changed. Sometimes after I get a manicure I manage to grow them out for a few weeks, but I rarely get manicures. Mostly because the old Asian woman who does my nails scolds me about bringing her bitten-down nubs to work with. It’s a vicious cycle.)
  2. Get in shape. (I know this is everyone else’s resolution as well, but since I’ve been living in Spain I’ve gained a significant amount of weight and can no longer wear my favorite jeans. So obviously something has to give. And that something is going to my waistline.)
  3. Bake more (This will probably cancel out all aforementioned efforts to get in shape.)
  4. Cook more while I am at home (that is, until mid-March. My mom works and while I am picking up a few babysitting jobs, I have 2 more months to kill while waiting for my visa to come through and I would like to spend it cooking in this kitchen. This resolution is off to a very good start, I might add. Mainly because my boyfriend and I became obsessed with Masterchef recently.)
  5. Don’t be so anxious about my health. (This is by far the most difficult thing for me. Since I was diagnosed with celiac disease over two years ago it has been hard for me to trust the medical community and have faith that they aren’t missing blatantly obvious symptoms of some other disease – like they did last time. But this is mostly on me and I need to start up yoga again and relax. This is why getting into shape is important for me this year – because it will help me get more in touch with my body as well.)
  6. Start being fiscally responsible and think like an adult (That is, have a plan, any plan, for my future and make one of my tedious google doc/excel spreadsheets about it.)
  7. Go to Italy (This kinda seems to cancel out number 6, I know, but my boyfriend and I cancelled a fabulous long weekend to Rome last year right after the Paris attacks. We’re still waiting until we both have the money and time off of work to go enjoy ourselves… So in a way, since I have to budget for this trip, it might actually reinforce my resolution to be more responsible with my money.)
  8. Throw things away. (This gets back to number 6 again, in a way. I never get rid of things – even if I know I’ll never use them again – because I paid money for them and I can’t bear to see it go to waste. What I need to do to avoid this is not only clean out and donate things, but also think more before buying new clothes, stationary, books, shoes, etc.)
  9. Write more. (Professionally, for myself, and on my blog.)

 

That’s it really. They’re simple enough and I have some down time these next few months to get my ducks in a row medically, financially, and mentally before heading back to Spain. For which I am grateful. This also means I have more time to bake and peruse the interwebs for inspiration, as well as my increasingly large library of cookbooks.

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(the dark spot in the center cookie is chocolate hazelnut butter. I wouldn’t recommend adding it.)

This recipe for flourless peanut butter cookies I got from the book Ovenly which is a gorgeous little book from a New York bakery that I found in the public library just the other week. I didn’t realize they had any gluten-free recipes, let alone this absolute gem. The upper corners of certain recipes are marker if they are gluten free or vegan, which is fantastic. (If you’re thinking about buying this book I should state that it is not their intention to bake only allergen-friendly goodies, they just happen to have some well-labeled, thoughtful recipes sprinkled through the book for us non-normal eaters.)

I was extremely skeptic about a flourless peanut butter cookie that literally has 4 ingredients and no chill time in the fridge, and was even more skeptical when I put the unappealing blobs into the oven. All I can say now is… Wow. This is one of the best cookies I’ve ever made and absolutely one of the easiest. The only downside is it takes almost a full jar of peanut butter to make, but it is worth it. The good thing about this though is that they suggest Skippy, so you don’t need to go out and buy an outrageously expensive jar of natural, organic, certified, vegan, nut-free, soy-free, gluten-free, refined-sugar free peanut butter made of ground up flowers and dirt. Yay! (*I would like to take this opportunity to say I am a big fan of Justin’s and Big Spoon natural and fresh ground nut-butters.)

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Without further ado, here is my first attempt at New Year’s Resolution #3: Bake More! (And win the powerball tomorrow night.)

Ingredients:

  • 1 ¾ c. light brown sugar
  • 2 large eggs, room temp.
  • ½ teaspoon vanilla extract (I always add a bit more)
  • 1 ¾ c. peanut butter (again, the NON-natural works better to help cookie maintain its shape)
  • Course sea salt for garnish

Directions:

  1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Whisk together the brown sugar and eggs until they make a homogenous mixture. Mix in the vanilla extract. Now add the peanut butter and mix with a spatula until you cannot see ribbons or clumps of peanut butter. It will make a thick dough.
  3. Scoop out the cookies into balls and drop on prepared baking sheet about 2 inches apart. Sprinkle the balls with course sea salt.
  4. Bake for 20-22 minutes (turning the pan halfway through this time) or until the cookies are lightly browned and crackled a bit on top.
  5. Let cookies cool completely and store in an airtight container for up to a week. (They won’t last that long. My mom and I got through 5 days but only because we rationed them like it was 1944.)

 

ENJOY!

Peanut Butter & Banana Cupcakes

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This wayward traveler finally made it home! And while I am slowly plotting my return to the beautiful Spain, I have a little free time to bake again. One thing I found myself missing a lot of in Spain were sweet breads – zucchini, banana, pumpkin, chocolate chip, etc. so I decided I would make myself a nice batch of banana cupcakes with peanut butter frosting (because if bread is good, cupcakes are better). I was helped along in this tedious decision-making process when I saw 2 over-ripe bananas sitting on the counter and remembered a recipe I had tried years ago that was simply divine and from Glamour magazine of all place! (While I love Glamour and other fashion rags it must be said this is no Bon Appetit, amiright?)

I would also like to take this opportunity to get back to my blogging ways and slowly incorporate more posts from my time abroad this spring. I’m afraid I trickled out a bit there at the end of the fall due to trips, school, and trying to cram 36 hours into every 24 I had in Barcelona. So every once in a while there be a post about traveling gluten-free now, but rest assured I am most definitely writing it in my pajamas from the US. Sigh.

banana cupcakes

Anyway! That’s enough chit chat, who’s ready for a recipe? Just for the record, these are called “Propose to Him Banana Cupcakes” which is pretty dumb in my opinion but then I tasted them and was like…. Yeah, I’d marry me with cupcakes like this. As far as adaptation for a gluten-free recipe, I used the original recipe only substituting AP flour for glutey-free flour blend (in this case I tested out Pillsbury’s new gf blend and was pleasantly surprised! Give it a whirl if you see it in your supermarket.)

Ingredients:

  • 1 1/2 c. sugar
  • 1 stick butter, softened
  • 2 large eggs
  • 1 1/2 tsp. vanilla
  • 2 c. flour (gluten-free or otherwise)
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 1 1/4 c. ripe mashed bananas

Directions:

  1. Preheat oven to 350 degrees and line tins with paper liners.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs and vanilla and mix until smooth.
  4. Combine all dry ingredients and mix in 3 parts; alternate with buttermilk. Fold in bananas gently.
  5. Fill tins 2/3 full and bake for 25 minutes.
  6. Let cool in tins before frosting, then hide from family.

Buttercream: Mix 2 c. powdered sugar, 1 stick softened butter, 1 cup peanut butter, 3 Tbsp. milk and 1 tsp. vanilla. Blend ingredients with hand mixer until consistency desired.

banana cupcakes

Gluten Free in Prague? Czech.

Of all my mini-trips during this fall semester in Spain, going to Prague was the one that had me most worried food-wise. What do they eat there? And does anyone really understand that tricky language? Who knows. But I can tell you they eat like every day is a mid-winter holiday and it is amazing and dense and rich and gluten-filled.

Imagine my surprise then when an entire weekend went by without so much as a stomachache or dizzy spell from accidental gluten consumption. In fact, I would say I managed to eat better there than almost anywhere else and I owe a large part of that success to having printed out one of these bad boys to help with the language barrier. I’ve never used a gluten free dining card before and it truly saved my life. At restaurants I would simply present it to the waitress and when I went to order they would help me find something gluten free on the menu AND free from cross-contamination. I ate myself into a blissful, gluten-free, food coma.

I didn’t just eat there though. My friends and I found an underground cave/bunker bar, visited Terezin (one of the largest ghettos from WW2), walked to Prague Castle and Cathedral, crossed the Charles Bridge, visited the Lennon Wall, aaand ate some more. I snacked on chips as per usual but also found a nice gluten-free section at Tesco near the main square of Prague. For breakfast I packed and then bought certified gluten free oats because that is the best breakfast in frigid Prague. (Okay, it wasn’t that cold, but we were coming from Barcelona!!)

IMG_9131 (2)astronomical clock in Old Town Square

Our first night in Prague we went to a restaurant suggested by my friend who is studying there and its a good thing we showed up early (at 6:00pm) because by the time we left, and even the next evening when we walked by, the whole place was packed and there were lines out the door. U Medvidku is a hotel and restaurant with a brewery and outstanding food. I ordered and devoured grilled pork tails with garlic sauce, devil sauce (not spicy but maybe people in Prague think it is?), and a side of cabbage.

IMG_9116 (2)grilled pork tails with all the fixin’s

That gorgeous meal (horrible photo taken in a dark dining room) left me with a great first impression of Prague’s food that would last all throughout the weekend. The next morning, we were off on our walking tour guided by my old roommate and took in all the sights while huddling together for warmth. Our breakfast/brunch stop was at MLS Bistro on the hill up to Prague Castle. I had a deliciously gluten free goat cheese omelette with a salad and coffee for under $9. In fact, we loved it so much we back for brunch the next day to say goodbye to my friends before our plane left. On this occasion I inhaled a buckwheat crepe stuffed with basil pesto, mozzarella and sundried tomatoes followed by a glass of hot wine – my absolute favorite new drink. Its like sangria and Christmas got together and reproduced, giving birth to this heavenly drink.

IMG_9291 (2)even the bad lighting in this photo can’t keep me from swooning…. – MLS Bistro

Now I know being gluten-free is hard enough without having to hear about everyone elses delicious desserts, but I have to mention the trdlenik’s in Prague. What are they? Dough that’s been cooked into a large, hollow cylinder and then filled with chocolate, cinnamon, walnuts, or jam. They were all over Prague and even though none of the people I know can pronounce their name (Turtleneck? Tradelink?) they all agreed MLS Bistro makes a damn good dough shell thingy.

IMG_9290 (2)Trdlenik – NOT GLUTEN FREE – caution!!! (unless you’re normal, in which case enjoy)

IMG_9245 (2)$2 for happiness in a convenient takeaway cup

Last but not least but certainly not least was our smorgasbord dinner at Restaurant Mlejnice. There are two locations not to far from each other so while one was full, the nice waiters called ahead to the other to make sure we could be seated there. What they didn’t know is we would need to be rolled out of our seats after that meal.

For starters, my roommate from Spain and I split a warm brie wheel (small) with cranberry sauce. Although it came with a side of bread my roommate is super careful and separated all the cheese before touching her bread at all. It was so delicious I almost didn’t want my starter. But then…. my main course arrived and it was incredible. Pork tenderloin on a skewer with vegetables and red pepper sausage that the waitress helped me pick out due to its gluten-free-safe-ness. The pork was incredible, the vegetables fantastic and the sausage… yum! My side of potatoes was underwhelming and my friends side of grilled veg tasted way worse which was weird considering how good mine was but overall everyone was satisfied. We all had beers (my friends) and hot wine (me, duh) and enjoyed a leisurely, filling dinner together.

IMG_9264 (2)my very weirdly saturated photo of a phenomenal meal

After this feast we were hungry again somehow though and moved on the Cafe Louvre for a hot raspberry sundae dessert. Oh Prague, how I miss your food!

Barcelona Prep: Where and What Celiacs Eat (part 2)

I told you in my last post that the internet is my best friend, and while googling “Barcelona gluten free” throughout the past month or so I have come upon some real gems. Nothing is official in the sense that it came from Spain or Barcelona’s tourism department (unless you count a few yelp reviews… which I don’t) but the blogs I have found with just one or multiple posts related to eating gluten free while traveling or living in Barcelona have prepared me enough for my arrival that I no longer fear starving to death in the first week or imploding from gluten exposure. 

First I’d like to share a few of my favorite resources with you that I found extremely helpful, then below I will include a list of restaurants and grocery stores I plan on visiting as soon as the plane wheels hit that Spanish ground. 

1. Spain Gluten Free: I really like this blog even though it is focused on Spain rather than just Barcelona. In fact, there is little to no information about Barcelona aside from a very helpful list of gluten-free bakeries all over Spain (yay!) and a few other helpful lists. But the travel guide/travel research help and list of resources is very useful for those traveling to Spain on a gluten-free diet. You can search this site by city to find gluten-free meals wherever you are visiting! Here I come Madrid!

2. Guiri Girl in Barca: This one post is loaded with great information – namely the best gluten-free brunch, sandwiches, tapas, pizza, and grocery stores in Barcelona. Perfect!

3. Gluten Free Boston Girl: This link takes you directly to the archives and entire “Barcelona” category. At first, I saw only one post and it was so thorough that I was excited to go all the places mentioned. Then I discovered even MORE posts about what seems like a very gluten-free Barcelona. Tons of great recommendations and even a few trips further outside the city are covered. 

4. Gluten Free BCN: I haven’t even arrived in Barca and this site has already saved my life. This blog is dedicated to everything gluten free in Barcelona and will just rock you celiac socks right off. Post after post reviews places to eat, shop and more around the city.  I will be keeping up with this blog religiously and sampling many of the places mentioned!

5. Yelp: Okay so it’s not the most comprehensive or detailed, but at a glance yelp can help you find a safe place to eat that’s already been reviewed by others and provide all the necessary information to get you there. Phew!

Okay! Now on to the list I have been cultivating for myself with help from the resources listed above as well as a few others. As I visit them (I’ll be there in just eleven days – ah!) I will try to write regular posts and talk about what I’ve been doing (aka, eating) out and about in the city and beyond. 

  • Copasetic I’ve read about on multiple sites and it has been described as the best gluten-free brunch around. And what’s more, it’s a mere ten minute walk from where I’ll be staying. First stop in Barcelona? Probably.
  • Conesa is sounding kinda like gluten free sandwich and panini heaven to me for a tiny fraction of the cost of what one would pay in the states. The bread tastes real according to reviewers too…. which is something less widely available in the US, as much as it pains me to say it. With two locations in Barcelona and one located near my campus, I can’t wait to get my hands on those gluten free buns (haha).
  • Syngluten is a bakery also located conveniently near my future residence and just the website alone is making me drool from across the pond. When every bread and sweet my heart could dream of is followed by “sin gluten” I’m sure I will become a fixture here.
  • Gelatomania I may not be able to have my cake but you better your bottom dollar I will eat my gelato. Also located so near my residence it makes me swoon just to think of, this popular gelato shop will get lots of euros from my grubby little foreign hands. I can’t wait.
  • El Corte Ingles I’ve been told by multiple people that this is the department store/superstore/grocery store to frequent for amazing and edible gluten-free deals while in Barcelona. You don’t have to tell me twice!
  • La Boqueria is Barcelona world famous market full of fresh foods like fruit, meat, veg, etc. I will be wandering through it as much as possible and buying up all kinds of fresh produce to snack on when my granola bar supply runs out. Or maybe just instead of granola bars. Good thinking. 

That’s all for now! I’ve got to get there and do some of my own exploring before I get a longer, more detailed list going. Stick with me and I’ll include actual pictures of the deliciousness I’ll be feasting on in Barca. You’re welcome in advance!

A Short Guide to Gluten-Free Flour Blends

If you, like me, have spent months (or even years!) experimenting with gluten-free flours and store bought gfree flour blends, you know how frustrating the trial and error process can get. Your pantry and freezer hath runneth over with excess flours of every nut, bean and grain out there (save wheat, barley, rye, triticale, semolina, etc etc you get it) and it’s hard to figure out which one will complement what recipe.

Well my friends, fear no more! Here is a brief post about gluten-free flours and flour blends I have tested and my very own special mixture that I’ve been using in all the recipes on this blog – it is truly a miracle blend. Can I patent it? Whatever, I call dibs. This post will stand as evidence.

Bob’s Red Mill Gluten Free All Purpose Baking Flour: We’ve all used it but unless you’ve been gfree so long your taste buds have finally adjusted, this is noooot the best flour on the market. In fact, I downright hate it. I’ve always had overactive taste buds when it comes to bitter tastes but this flour is just disgusting. It smells faintly of our family farm, and not in a clean air and fresh kinda way…. It smells like the hay barn after a rain storm – aka not good. Now don’t get me wrong – Bob’s Red Mill is, as a whole, just an absolute godsend and I depend on them for quality flours and trust them completely with my oats and rice flours and sorghum. But the garbanzo bean, fava bean and sorghum flours in this blend cannot be masked by delicious chocolate chips and butter and unless you want weeeird baked goods with a distinctly “gluten-free” flavor to them… I would pass on this one – even though it’s cost-friendly. Sorry!

Betty Crocker Gluten Free Rice Flour Blend: Rice flour, tapioca starch, potato starch, guar gum and salt make up this easy to use flour mix. I like substituting a cup here or there when I’m baking and don’t have enough of my usual blend and am too into the baking process to stop and make more. I also like having this flour to roll biscuits and cookies out on because it is so featherlight! Beware that this blend has a slightly gritty texture though and is not quite as “heavy” as an all purpose baking flour should be. Also, for the price and amount you get it’s worth investing in your own mix unless it’s on sale!

King Arthur Gluten-Free Multi-Purpose Flour: I really like using this flour blend when I bake and have found it be one of the best ones on the market… which isn’t surprising comin’ from the King of flour, ya know? Essentially the same ingredients as Betty Crocker’s minus the guar gum and plus some brown rice flour, this blend is also enriched with vitamins like a “normal” AP flour would be. When baking with this flour though you need to be aware of its lack of a GUM! I always add xanthan gum (because that’s easier for me to find than guar, so that’s what I bake with) to my flour blend when I use this blend.

Cup4Cup: Here I am no expert because even though I bought a (very expensive) bag of this flour when I was first diagnosed with celiac disease, I haven’t used it. I guess I’m keeping it for a rainy day when all other flours fail me but thus far that hasn’t been the case! (thank goodness) That said I have heard absolute rave reviews and even based my own gluten-free flour blend on a Cup4Cup copycat recipe I found online.

***Katie’s Gluten-Free All-Purpose Miracle Blend Defloured Flour: Yup, this one’s mine! And guess what? I’ll totally give you the recipe. Depending on what flours I have on hand and how much of a certain starch I have I kind of wing it sometimes, but the basic proportions of starch to grain flour to gum to dried milk powder stay the same. I did a lot of research and cried through several batches of failed cookies so I hope this recipe is as much of a wonderfully all purpose godsend to you as it is to me! There is a lot of information out there on how to perfect the gf flour blend, and this is just my take on it. Experiment as you will, my gluten-free bakers in arms!

  • 1 c. brown rice flour
  • 1 c. gluten-free oat flour (be veeery careful with where you’re getting your oats! When in doubt, BRMill is best, as usual)
  • 1/2 c. sorghum flour (there’s not much of this because I can’t stand the smell/taste of it but it does wonders for the texture. Millet flour or white rice flour could be used here instead if you so choose…. Feel free to try out corn flour and potato flour as well!)
  • 1 c. cornstarch
  • 1 c. tapioca starch
  • 1/2 c. potato starch
  • 2 – 3 Tbsp. xanthan gum
  • 1/2 c. nonfat dried milk powder (**this one is very important! It helps a lot during the baking process, and I highly recommend adding it if you have some or can get out and find some. I use Carnation but there are lots of brands to choose from. Don’t forget to check the ingredients too!)

That’s it! I put all mine in a gallon freeze bag, seal carefully, and shake the crap out of it. I also sift my flour before baking so all the texture get properly mixed together.

Enjoy!