And we’re back! There have been a few speed bumps and lost of busy days in the real world, so this little blog has been very neglected. Now that trips are done, puppies are better, food allergies are diagnosed and things are getting back to normal, it’s time to get back to business!
Let’s talk about baking, because who doesn’t like baking? Nobody, that’s who!
Gluten-free baking can be super daunting to the uninitiated. Having to combine multiple kinds of expensive, flours with strange names (sorghum, millet, guar gum, xanthan gum, say what?) seems like way too much effort most of the time when you are just trying to whip up some treats in a hurry. While I absolutely love to bake, I’ve been very hesitant about getting involved in gluten-free baking. Nearly every store-bought gluten-free dessert or sweet I had tried has been absolutely horrible, unless oddly sweeten cardboard is your thing…
Enter Blackbird Bakery’s book! This is the first gluten free baking book I’ve bought and I really like it. As obsessed as I am with my Kindle, I still love the feel of a good book. Blackbird Bakery Gluten Free is a very high quality cookbook with great pictures and very interesting recipes. I like the fact that the author/baker Karen Morgan lays out the recipes in clear terms and makes it all seem very approachable. The beginning of the book contains a nice little glossary that explains all sorts of things about different type of gluten free flours and ingredients and how they might be used. It was such a useful thing to read and made me feel like I could understand and tackle any baking endeavor.
The first cookies I made were super simple and fast and very tasty.
- 2 cups almond flour
- 3/4 cup sugar
- 2 large egg whites
- 3/8 tsp. pure almond extract
- 2 cups sliced almonds, coarsely crushed
- 1 lb. jar maraschino cherries, drained (I used the jarred cherries from Trader Joe’s, they aren’t maraschino)