Tag Archives: video

10 Jan

BREAD!!!!!

I am so excited! Stupidly excited! I am happy happy happy! I have craved a slice of homSo excitedemade bread for a while now…just never tried making it. This week I finally did it. I decided to try gluten-free, dairy-free, nut-free, soy-free, BREAD – just quit putting it off; quit buying it, and see if I could make a loaf of bread!

I did it!!!!!! It is beautiful.

When you have a sensitivity to stuff, these little things make all the difference! I am dancing and laughing! Like a little kid excited!! It works! It is real bread!

Here’s the recipe I used:

Gluten-free, Dairy-free, Nut-free, Soy-free Bread
adapted from Bob’s Red Mill Sandwich Bread

Ingredients:

  • 1-1/2 cups Milk (warmed cow, rice, soy milk, or coconut milk)
  • 2-1/4 tsp Active Dry Yeast
  • 3 cups Bob’s Red Mill 1 to 1 Flour
  • 2 Tbsp Sugar
  • 3/4 cup Eggs (must measure 3/4 cup)*
  • 1/4 cup Olive Oil (or other preferred oil)
  • 1 tsp Cider Vinegar
  • 3/4 tsp Sea Salt

Instructions:

  1. In a small bowl, add the yeast to warm milk and let sit until yeast begins to foam (about 5 minutes). Meanwhile, in a large mixing bowl of a heavy-duty stand mixer, combine all remaining ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with a spatula, if needed. If you do not have a stand mixer, an electric hand mixer will also work.
  2. Place dough in a greased 9 x 5-inch nonstick pan. Smooth top of dough with a spatula. Cover and let rise in a warm place (75-80°F) until dough is level with the top of the pan (approximately 30-40 minutes).
  3. Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after the first 15 minutes of baking. To test for doneness, tap loaf with a fingernail. A crisp, hard sound indicates a properly baked loaf.
  4. Remove from oven; turn loaf out of pan and cool thoroughly on a wire rack before slicing.

MY NOTES:

  • I used canned coconut milk so I had the thick cream and water well mixed before using it in the recipe. I think the cream helps a lot!
  • ALSO, IMPORTANT: take three eggs and blend them a bit, then measure, as in the instructions; this is a better measure than just measuring whole eggs.
  • Where I am at in AR, It took about 30-40 minutes to rise to just above the pan, and it took about 30 minutes to bake. So, just watch the baking and when it is browned on top, and the internal temperature is 160 or above, it is done
  • The key to this whole thing is this Bob’s Red Mill 1 to 1 Baking Flour. This special blend of gluten-free flours and starches makes it easy to transform traditional recipes into gluten-free recipes – no additional specialty ingredients or custom recipes required. It is made to be a direct replacement for all-purpose flour.

It is perfect!!!!!! So good!!!!!!! I love bread!

11 Aug

Weeds…the Continuing Series…(and video)

More weed lessons:

  • Weeding on your own gets a lot. Weeding with another gets double or more. Weeding with a team gets most or all.  Weeding on your own takes time; Weeding with another, or a team, takes much less time than on your own. Weeding on your own, depending on your circumstances, can be pretty thorough; Weeding with another can be much more complete.  There is a method to weeding that takes full focus.  Weeding is painstaking at times, and having help will take some of the load off. If there is a team, each member can be put into a particular task area; each area will be able to perform with more energy and detail. With weeding on your own, you can end up weeding with less detail because you have the entire garden to tackle.  Weeding, whether on your own or with help, should be performed with great care, with the goal of completeness; there needs to be a regard to every detail, not superficial or partial.
  • There is a side to weeding that can be unwelcome or unpleasant, yet it has to be done. When you weed thoroughly, and the area looks clear, there is a hidden seed, unseen, that will show itself days later. It is a nuisance. It is utterly, downright maddening sometimes. We must never leave it unattended, or forget to check on it.  The grass and the weeds will always be there, in the soil, in the air, outside the fence, or in the corner, and they will come back, or new ones will grow in the place they were pulled.

 

27 Jun

New Video Series on Food Allergies

Let’s talk about food allergies and how to live with them.

Even if you don’t personally have food allergies or sensitivities, chances are you know someone who does. I am planning regular videos to talk about this important subject. I’ll be giving you resources, suggestions, recipes, and support.

Like my Facebook page if you’d like to be notified when I go live.

Watch Part 2