So . . . my family might be having Thanksgiving tomorrow instead of Thursday. Long story. We shall see what the storm brings tomorrow.
I got a late start today with my baking. I started this morning by trying out a new flour blend–Mock Better Batter. I found the recipe on Nicole Hunn’s Gluten Free on a Shoestring website. I think this is her favorite flour blend, but it is my first time trying it. It is a combination of white rice flour, brown rice flour, tapioca starch, potato flour, potato starch, xanthum gum, and powdered pectin. I had to quadruple the recipe to make enough for all the baking I needed to do today. I made my first batch of pie crust using the Mock Cup 4 Cup blend which has somewhat different ingredients (-potato flour, -pectin, +cornstarch, +dry milk powder).
After safely tucking the pie dough in the fridge, I made another batch with the Mock Better Batter. Later, I had a hell of a time rolling them out–everything kept sticking.
I made a small pumpkin pie and a large apple pie as well as about 6 rollie pollies, all of which I ate in lieu of lunch. FYI–they were delicious.
Last year we made gluten free stuffing using Kinnikinnik gluten free white bread. DISGUSTING. Well, maybe that is too strong of a word. Would “not appetizing” be better? After my recent success with croutons, I decided to cube a variety of gluten free bread I had in the freezer and toast in the oven today. Tomorrow I will use those toasted bread bits to make stuffing as usual. My mother took my grandfather on a short road trip this afternoon to get some turkey bacon from Dakin Farms to use in the stuffing. (I stopped eating pork a few years ago. We have been making the stuffing meatless for the past few years. My mom suggested adding chicken sausage, but I would have none of that, hence turkey bacon.)
I also made rolls! They just came out of the oven. I found the recipe on the Better Batter website. I cut the recipe in half, and I didn’t do the whole rolling out and folding over thing. Instead, I just scooped the batter into muffin tins and let rise for 30 minutes.
They are still hot and smell so good.
Tomorrow I will try a gluten free version of green bean casserole and homemade ice cream to eat with the pies.
Happy baking and happy Thanksgiving!