'Tis [Almost!] the [Gluten Free] Holiday Season

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

Getting through the holidays gluten-free can be tough. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (and some of those years were vegan), so, in truth, Gentle Reader, my holiday foods have forever tended to be a tad different from mainstream holiday fare. I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a delicious non-dairy sub in whipped sweet potatoes, squash, pumpkin pie, and creamy butternut soups. I used broth and roasted garlic in smashed potatoes instead of cream and butter. I have always enjoyed thinking outside the box. And in my vegan years- not once- did I make a turkey out of tofu.

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Sugar Blues? Gluten-free Baking Without Sugar

Baking gluten-free without sugar: substitutions and tips.

An increasing number of comments and questions have revolved around sugar as a sweetener and how to substitute it in gluten-free baking. I thought the subject sweet enough to deserve its own post.

And since I recently started a sugar detox (I'm on day six sugar-free-, Darlings-- completely- no sweetener except a pinch of the herb stevia in my tea and smoothies), I thought it might be appropriate to refresh this post and bring it forward.

More to come on my sugar detox- soon.

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Cupcakes and Baking and Why You Need an Oven Thermometer

Before you bake these cupcakes, get an oven thermometer.

I attempted my first baking recipe yesterday. In the new apartment, that is. The kitchen is new, not the baker. I've been around the block a time or two when it comes to batter and dough (so if you're new to the blog, Darling, don't panic- I've got armloads of gluten-free recipes waiting for your brilliance to coax them to life). See that sparkling little cupcake gem above? Try it's zesty orangeness on for size. Because the recipe I was developing for you... Well. 

It failed. 

What was it? you idly wonder. Zucchini bread. A bread that should have been moist and tender and bursting with juicy bits of zucchini. A perennial August favorite I haven't sunk my teeth into since going gluten-free nine years ago. So I was due.

What happened?

Here's the thing. The thing I have to share with you that could change your gluten-free baking life. The back story: the stove is new. As in brand spanking new. No gluten has ever darkened it's white enamel door (a psychological plus). And it's a gas stove (heats quickly, super efficient). So what I am about to tell you may surprise you.

The oven temperature was off. As in way off.

How do I know? I had an inkling. I bought an oven thermometer. I installed it. And I set the oven temperature to 350 degrees F. When the preheat light went off I opened the oven door. It read 400 cussing degrees.

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