You won’t believe they are gluten free scones

While I was bummed out about dinner the other night, I did have something delicious waiting for me in the morning.  This:


A gluten free, chocolate chip scone.  I’ve made scones before.  Mostly blueberry.  OK, only blueberry, but I decided to give this mix a try because my scratch recipe takes a few more steps, and reading the ingredients on the box of the mix doesn’t scare me.  (Admittedly, it takes a lot to scare me though.  Being a biologist makes you more aware of what things actually mean.)  I have once again used a King Arthur mix.  You’ll see these pop up a lot.  

I can’t promise I’ll always be able to do this, but i thought I’d try out taking photos at the various stages of mixing.  Again, as I mentioned in my first post, my photos aren’t going to be spectacular for a little while.  I have ones from pre-blog that I want to use.  I’ll eventually replace them, but for now, this is it.)

The process is pretty easy:

First you cut in the butter.  (I don’t have a pastry cutter so I use a fork to scrape the butter.  It’s more labor intensive, but still effective.  I’ve also heard of using a grater, but I feel like the heat from my hands would melt the last parts before it can be worked in.)

20140827_095428Next, you mix in milk, and an egg (previously whisked together.)

20140827_100808Of course, they have a warning to not eat the batter, but I can never resist.  I feel like it’s the best way to determine how the final product will taste.  Bad batter?  Bad end product.  Delicious batter?  Amazing end product (though probably a little less than the box says it will yield.)

Once combined, it’s dropped onto a greased or lined cookie sheet.  I promise I usually line things up.  My first one ended up a little out of line, so it became a little haphazard.

20140827_101231Bake for 14 minutes.  And here is the super yummy final baked good.



They are so moist, and delicious.  If you were served one of these, and not told they were gluten free, you would have no idea.  I even like these a little better than my scratch recipe.  Not only are they a little easier (a plus for sure), they taste amazing.

Here’s what they look like on the inside:


They are best when served warm, but do great as leftovers for a few days.  I’m not really sure what the end date is on these because they are always gone before they have time to go stale.  I guarantee that you will have none left after just three days.


Bumming tonight

I had been to make one of my favorite dinners for a couple of days now.  It would have happened yesterday, but we a problem with our refrigerator, and lost a pound of chicken.  Not cool.  (See what I did there?)  Anyway, the dinner in question is homemade chicken teriyaki.  It’s simple, requires few ingredients, the leftovers last for a few days, and it’s delicious.  The problem with dinner was when I read the label on the teriyaki sauce.  

I’ve been 100% gluten free for two weeks now.  Although I’ve tried to do it before, I’ve always slipped back into old habits.  I’m determined that aside from an occasional cheat day (with a rebound day built in), I’m going to stick with it.  Mostly because I finally had a doctor tell me that I absolutely needed to.  It’s one of those things that I needed to hear from the right person.  The doctor debacle will be another post.  

Back to the sauce.  When I read the label, I found wheat as an ingredient listed on the label.  So now, one of my favorite dinners has been taken from me.  This is definitely one of those not loving it moments.  I’ve heard of people using coconut aminos, but I have yet to bite the bullet and buy some.  Anyone out there given them a try?

Easy Gluten Free Biscuits





I have never been the type of person to make my biscuits.  Before I was gluten free, I was content to open up a can of Pillsbury biscuits and plop them on top of my chicken concoction for a very delicious chicken and biscuits (yes, it’s different than pot pie.)  But the problem with that now is that gluten fee biscuits don’t come in tubes.  Of course, writing about biscuits in tubes is starting to become off putting anyway as I become more focused on a healthier lifestyle.  

I found a recipe for biscuits on King Arthur Flour‘s website that used King Arthur’s Gluten Free Baking Mix (a HUGE help in my transition!), and have tried to make it work.  It involves cutting in butter, and rolling out the dough, etc.  It never works for me.  The biscuits come out dry, hard, and they never rise.  As a baker, I find it difficult to come to terms with the fact that there is a process that I simply cannot master.  In any event, while perusing the comments of the King Arthur site, I found one suggestion that I thought was worth trying.  They suggested a recipe of equal parts Baking Mix to sour cream.  It sounded far too simple.

As I began dinner (pasta – another post), I figured it was a good night to try out this two ingredient biscuit.  It turned out to be three that night because I ran out of one of the ingredients.  Now for the recipe:



Two Ingredient Gluten Free Biscuits

  • Servings: 4
  • Difficulty: easy
  • Print

This is the recipe that I used for four biscuits.  As I said above, it’s simply equal parts Baking Mix ti sour cream.

1/2 cup King Arthur’s Gluten Free Baking Mix (affiliate link)

1/2 cup sour cream


1. Preheat oven to 350 F

2. Combine ingredients in bowl

3. Scoop out about a tablespoon (a utensil tablespoon, not a measuring spoon) size portion of batter onto a baking sheet 

4. Bake until the bottom edges are golden brown (time will vary with size of biscuits, but approximately 30 minutes)

Yields 4 biscuits

So the ingredient I ran out of was sour cream.  I ended up having about 1/3 cup.  I didn’t think that would make enough, so I ended up adding some French onion sour cream dip to round it up to the 1/2 cup.  It was AMAZING!  They ended up almost tasting like Red Lobster biscuits, which is weird because those have cheddar in them, not French onion dip.  The verdict was unanimous at the table, though.  My daughter liked them, I liked them, and my husband, who is reluctant to enjoy gluten free items, really liked them!  They will be made again.  They ended up being fluffy, and chewy (not the bad chewy).   

So, I hope you like my first recipe/real post.  The biscuits were super tasty, and I encourage you to try different variations.  Thinking about it later, I realized that Greek yogurt would probably work, too.  I had that on hand, but didn’t think of it until after the biscuits were made.

Another cooking blog??

Well, sort of.  

I know.  There are so many out there (I wonder if there’s some sort of estimate somewhere).  This is going to be something more than a cooking blog.  In my case, it’s more baking anyway (again, sigh, another one.)  But here’s where I’m going to be different: I’m going to talk about the disease that brought me to being gluten free, and try to be as honest as possible when it comes to how I fell, what I’m doing, and even about the occasional cheat day.  (Has anyone been able to figure out being gluten free at a fair that’s full of fried foods??)  Of course this is a baking/cooking blog, so there will be plenty of discussions of food.  And, please, bear with me with the photos.  Some of the ones in early posts are going to be from before I decided to start a blog, and will not be “pretty”.  I’ll work to get those pictures replaced as quickly as possible, but in my world (which includes two jobs, two small businesses, two other blogs, and a two-year old {plus two cats, and two bunnies}), “quick” has a very different meaning than you may be used to.  (Geez, no wonder why I’m tired all the time!)  

Why the name of the blog?  Well, as much as I’m feeling better even after just a week and a half of getting the official word that this is the road I must take (more on that in a different post), it’s still hard.  It’s hard going to eat and not being able to eat the bread.  It’s hard being out running errands and not being able to grab something at a drive through (we’ve all done it, enough with the gasps ;)).  It’s hard buying food for a household that now requires the occasional cooking of two meals in one night if one has a gluten based dish, such as pasta.  So, while many foods that I enjoy have a gluten free equivalent, it does not make this transition any easier.  I’m hoping we can all being supportive of each other, and encourage people.  I also hope we can hold each other accountable, but in a a non-demeaning way.  

So, here I am!  I hope you’ll like it here.