It’s about to throw down a storm tonight, or so they say.
Sure, in the back of my mind, I’m worried about it. I’m not a fan of weather when it’s outside of 80-90, still and sunny. But I also spent a good bit of the late afternoon working on some gluten-free sugar cookies with the boy, and they are darn tasty.
My favorite GF flour is Cup 4 Cup, but it’s rather expensive, and I’m out. The Arkansas Democrat-Gazette recently ran a recipe to replicate it, reportedly “slightly adapted” (meaning they swiped it) from Gluten Free on a Shoestring. I had potato flakes rather than potato starch, and knowing it wasn’t the same thing, I tried it anyway. It was DELISH.
It was the first time I did the outline-and-flood technique, and for a newbie, it wasn’t half bad. It may be my imagination, but my royal icing seems to smell a little eggy from my stovetop pasteurization process. So, don’t do that; just use pasteurized eggs or boxed egg whites.
I’m pretty sure they’ll still eat. At least, I think so, after eating three or four of them.
Hunker down and carry on.
Gluten-Free Faked-Out Cup 4 Cup
(slightly adapted from Arkansas Democrat-Gazette’s slightly-adapted-from Gluten Free on a Shoestring recipe)
(this is rather tongue-in-cheek if you’re not catching on)
(don’t copy recipes, okay? okay, just this once…)
- 60 g. milk powder, buzzed in a food processor until fine
- 180 g. white rice flour
- 145 g. cornstarch
- 85 g. tapioca starch
- 80 g. brown rice flour
- 20 g. potato flakes, buzzed in a food processor (original recipe is potato flour, same amount)
- 10 g. xanthan gum
Mix all the ingredients with a wire whisk and store in an airtight container. Makes just over 4 cups or so.
Standby for super-cute overshare kid photos.