Gluten-free Follies

I suspect I would have somewhat better success with the gluten-free bread if I could actually remember to get all the ingredients into the mixer. First time, I left out the butter. Second time, I was a couple of egg whites short. The recipe isn't bad (even screwed up, it comes out edible). But I do have a couple issues with it. First, it's over complicated. Which is why I have such trouble, I think. I suspect the author diddled around a LOT - then used the first recipe that turned out an acceptable loaf. Without going back and trying to streamline. I'm just not convinced it's all necessary. What is the point of honey AND sugar, in a recipe with so much water? Ditto with eggs and egg whites and egg replacer. Not as sure about using guar gum and unflavored gelatin - there MIGHT be a point to that. But water AND dried milk powder? Hrrrmmm.

The gluten-free cupcakes I made for Anneliese to take to school for her birthday came out much better. Possibly I'll post the recipe later if anybody is interested - they're simple little fluffy white cupcakes, made with lime LaCroix water. There isn't a lime flavor to the cupcakes - just a "lightness."

Cupcakes for the Cupcakes

Here's the recipe for the GF/Dairy Free cupcakes I made for Anneliese's birthday. I modified a Champagne cupcake recipe a little to get here:

Angel's Kiss Cupcakes

1 1/4 c AP Gluten Free flour of your choice
1/4 c. almond flour
1/2 tsp guar gum
1 c. sugar
2 eggs
1 1/2 tsp baking powder
dash salt
1/2 cup LaCroix carbonated water - flavor of your choice. I used lime. (For those in other regions of the country, this is just an unsweetened, flavored club soda.)
1 Tbsp almond milk or other milk replacer
1/2 c. veg. oil
1 tsp almond extract

Stir together dry ingredients (flour, almond flour, baking powder, guar gum, and salt) in a med bowl.

In a large bowl, beat eggs and sugar until lemon colored ribbons form. Turn mixer to low and add oil, almond milk, extract, and carbonated water. Add dry ingredients. Mix to combine, then beat for 2 minutes.

Pour into 12 cupcake liners and bake at 350 degrees for about 20 minutes. Cupcakes are very white and poofy - should not brown when done.

Cool in pan 10 minutes. Remove from pan and cool completely.

Icing -

1/2 cup veg oil margarine, softened
4 cups powdered sugar
1/2 tsp of almond extract
1/4 cup of LaCroix water.

Beat together margarine and sugar. Add extract. Add LaCroix water in small additions until correct spreading consistency is reached. You may not need it all. Tint a soft color. Pale blue is very nice with the very white cupcakes!

Enjoy.

Tired and Think-y

I have notions in my head, but I'm too tired to go to the effort of starting work on them at the moment.

I need to work on my smocking class notes. I love Rainillt's notes, but I want to put my own spin on it. For starters, I don't really promote the whole rectangles at right angles approach - it's a bugger and a half to try to smock around a 90 degree corner. I have some other notions as well. Just need to get it on paper. And put together at least one example.

I did stop in at JoAnn's and get the A-Z smocking and embroidery stitches books. So I've got that much figured.

Though, I can't just lift the pictures. I need to come up with some non-life-eating method for creating the graphics. I wonder if there is any sort of free-ware program that allows the creation of smocking plates?

My survey class/Compendium idea is also coming along. I think, for the first run out, I'll just try to do each style in a few pictures, discuss the probably layers, and offer a couple of artists indicative of the area/style.

I need to decide which word processor I can use that I can carry the files back and forth to work in. Maybe I'll start with Open Office and go from there, using a flash drive. This, my friends, is why I'm far too lazy to monkey with it tonight.

I do feel guilty for having let Mom make Anneliese a birthday cake for tomorrow. I was going to at least make some more cupcakes, but I had enough trouble keeping my eyes open on the way home.