breakfast of champions

Pie and ice cream at 9, sugar crash at 11. On the nose.

Buttermilk ice cream:

2 1/2 c buttermilk
1 c heavy cream
1/4 c honey (or to taste)
1/2 t cinnamon
salt to taste

freeze in your ice cream maker, and eat with pie!

Pie dough recipe coming soon. This one wasn't quite there, but I've got some ideas.



Follow my new bread blog to learn about the Community Supported Bread
share! The sign-up and pickup information will be posted later this week.


new cookbook layouts, and a business plan

I knocked out these pages yesterday for my cookbook, and I like them worlds
better than the other layouts I've posted. I finally remembered I could draw
AND collage in a grand and embarrassing Aha moment. Feedback please!

And for those of you in the Bay Area, I'm working on a business plan for a
CSA-type bread share program. Fresh loaves baked every Tuesday for your
enjoyment. There will be a choice of 3 flavors every week. Always gluten free.

Money from the first batch of sales will go towards buying this beautiful
grain mill!


My updates here have been few and far between, but not for lack of activity!
I've been working 4 days a week at the MoMA cafe, and picked up an extra
farmers market day Wednesdays at the Castro market. I've barely had time
to cook the greens I get at Fort Mason on Sundays before I have another
fridge full of free produce. For breakfast today I had a nectarine from Top
Notch, some strawberries from Serendipity Farms, blueberries from Rainbow,
and a few slices of deez melons from Happy Boy Farms. Hot diggity!

All the while I've been feeding my pet sourdough and waiting patiently for it to
bubble, which it finally did on Saturday night! I've been reading about bread in
this book:

and I've learned a ton about why bread works the way it does. With this new
knowledge, I went back and rewrote a few recipes, and voila! It worked a
charm! And let me tell you, gluten-free sourdough is damn tasty. Check out
that lift! I've got another loaf rising right now, since I polished this loaf off in the
form of sourdough cinnamon toast. If I can get some loaves with a bit of
consistency, I'll be hard pressed not to start some sort of production line...


The lovely Helen came over with some berries from the farmers market and we made some scones!

Gluten Free and Vegan Berry Scones:

1/4 c sugar for coating

1 c tapioca starch
3/4 c sorghum flour
1/4 c potato flour or coconut flour
1/3 c sugar
1 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t xanthan gum

1/2 c pureed strawberries (if you use frozen berries, add some liquid to get
an even blend.)
1/4 c canola oil
1 t vanilla extract
2 T flax seed meal

Preheat oven to 400. Add wet ingredients to a bowl of mixed dry ingredients.
Mix with your hands until the dough just sticks together. Form into balls,
letting the crumbs stay visible instead of smoothing them out. Dip the top of
each scone into sugar and set it on a greased baking tray. Bake for 17 minutes
or until just brown on the edges and split on top. The scones are great cooled
and will hold their shape, but the warm crumbs are divine.

More adventures with yeast! The above loaf was quite dense and sticky, made with potato flour while I waited for my 25 pounds of brown rice flour to be delivered. The bread was great served with olive oil and slices of roasted elephant garlic.

But once the brown rice flour showed up, the bread really started to rise!

...one hour rise, 40 minute bake at 375...

The frustrating part of baking gluten free bread is that the hot bread from
the oven can still lose its structure and become a paste. Resist all urge to cut
a hot slice of bread, rip a corner off, or just take a bite. Wait until the bread
is COOL before eating. Once it is sliced, it can be heated back up or toasted.

Recipe coming soon. Still tweaking!

happy birthday jesse

I played hookey from work on Saturday for Jesse's birthday. We had a
pancake breakfast, farmers market lunch and barbeque dinner. The day
was grey and cool, but cleared up slightly by grilling time. Nothing says
summer like eating grilled peaches and figs while wearing wool sweaters
and windbreakers.

Gluten Free, Egg Free Pancakes:

1/2 c tapioca starch
1/2 c brown rice flour
1/4 c garbanzo fava flour
1/4 c teff flour
3 T flax seed meal
2 t baking powder
1/2 t xanthan gum
1/4 t salt

~1 c milk (or until appropriate pancake-batter goopiness)
1/2 c plain yogurt
2 T olive oil
1 T maple syrup
1 t vanilla extract

fresh blueberries

Mix all ingredients together in a large bowl. Pour spoonfuls of batter into a
hot skillet. Flip after a minute or two. Serve warm with plain yogurt and maple
syrup. These pancakes had so may lovely air bubbles, hence the closeup.

And for dessert, my first 3-layered cake!

Gluten Free, Egg Free Carrot Cake

(this recipe makes one round cake, cut in half for 2 layers. double the
recipe to get 3 or 4 layers)

1 c finely grated carrot
3/4 c sugar
1/2 c canola oil
1/2 c plain yogurt
3 T flax seed meal
1 t vanilla extract
1/2 t apple cider vinegar

1/2 tapioca starch
1/2 c brown rice flour
1/2 c garbanzo fava flour
1/4 c teff flour
2 1/2 t baking powder
1/4 t salt
1/4 t xanthan gum
nutmeg, cinnamon

sunflower seeds

Preheat the oven to 350, and oil a round cake pan. Mix all ingredients in a
large bowl. Pour into cake pan and shake to level. Bake for 35-40 minutes.
When the cake cools, invert onto a cutting board, slice in half horizontally,
and frost the inside with plain greek yogurt (straight from the container!).
Stack the top layer on the frosting, and frost the top and sides.

Donut variation:

Bake at 325 for 17 minutes in greased donut pans. One batch should yield
about 9 donuts. Frost with greek yogurt or eat them hot!

Anyway. Happy birthday Jesse Marsh.
Love Sadie