Making Yogurt at Home

Wow, this is so easy and extremly tasty.  Since finding yogurt without high-fructose corn syrup is hard, and organic yogurs are very expensive, my Mom was nice enough to buy us a yogurt maker.  There is a small amount of effort, but it is well worth it.  Right now we are making vanilla yogurt using agave nectar for sweetner.

I like some of the over the counter ones, but this is a big money saving activity.

Reciepe:

4 cups milk (any kind)

1/2 cup powdered milk

1/2 cup plain yogurt (I use Stoneyfield Farms or yogurt started-both work)

1 teaspoon vanilla

5 tablespoons Agave Nectar

Heat the milk to 180 degrees.  Cool to 110 degrees and add the remaining ingredients.  Follow your yogurt maker’s directions for “cooking.”  I set mine for 10 hours.

Water to Go in Annapolis Now Carries Domata Living Flour!

If you live in the Annapoois, MD area, Water to Go on Cape St. Claire Road is a great resource for gluten free food.  They are in the Grauls shopping center.  Of course they also sell great filtered water, but the selection of food can’t be beat.

They are now going to have Domata Living Flour right on their shelves.  If you want to save on shipping costs, stop by and see them.  They will be carrying it in September.

Home Depot Becomes CFL Bulb Recycle Station

I’ve heard the objections from friends and family about CFL bulbs.  Too costly, hard to get rid off, not enough savings.  Well, the savings are there and generally it takes 10 months to get your costs back.  There is less time on a ladder changing bulbs and now recycling them is easy.

Every Home Depot will take your bulbs and recyle them for your.  No more waiting for your areas hazardous waste day.  Remember, they have a small amount of mercury and cannot be thrown out in the trash.

Visit your Home Depot and use their service!

We Finally Went Two Weeks With One Garbage Can!

Well, it is paying off.  Our recycling program and compost program are a success!  We’ve had to get 5 recyling bins (the large ones) but it feels so good to be throwing away so much less.

We have a worm bin that takes care of some of our kitchen waste, but a lot goes in the compost heap!  It breaks down so fast.  I’m going to try an enclosed tumbler soon since I want to put out more of my kitchen scraps and the vermin are starting to like the bin!

We’re trying to get that carbon footprint down.  It’s working!

Triumph Dining Has a New Blog!

I’ve loved their products for years, and now they’ve started a great blog. http://blog.triumphdining.com/ .

I love the writing.  Obviously, their blog person is a professional writer and they are really posting some great stuff.  They are new like me, but I highly recommend that you follow it.  Of course, I don’t go anywhere without their dining cards!

Purely Decadent Gluten Free Cookie Dough Ice Cream

I have only one word…WOW!  Too good for words!

Here is a coupoun link

Free Gluten Free Dining Cards

Triumph Dining is giving away FREE American Dining Cards until the end of August. There’s absolutely no purchase necessary. You can visit http://www.triumphdining.com/freediningcard.aspx to participate and get a free dining card.

If 15,000 people to sign up for free dining cards, Triumph Dining will make a $10,000 donation in support of a national celiac disease awareness campaign.

To to  http://www.triumphdining.com/freediningcard.aspx

Gluten Free Banana Bread

Preheat Oven to 350 degrees

Ingredients

3 ripe bananas, smashed

1/3 cup vegetable oil (I use olive)

3/4 cup sugar, or 1/2 cup agave nectar

1 tespoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon (or more if you like it!)

1 1/2 cup Domata Living Flour (or your own blend, but this brand is the best.  Don’t use bean based flours)

Directions

Mash the banana and oil together until smooth.  Mix in all the rest of the ingredients except for the flour until well combined.  Gently mix in the flour being careful not to over mix or the bread will become tough.  Pour into oiled loaf pan (4″ X 8″) with parchment paper on the bottom.  Gluten free recipes stick more than traditional ones so the parchment paper guarantees you won’t stick!

Bake in the oven for 1 hour.  Cook on rack in the pan then remove and enjoy!

You can also make banana muffins and cook for 40 minutes.

Gluten Free Toll House Cookies

This one is VERY easy:

1.  Buy a bag of Nestle Chocolate Chips;

2.  Substitute the flour in the recipe with Domata Living Flour, cup for cup;

3.  Enjoy cookies that tast JUST LIKE REAL ONES!

There is no grit and the texture and flavor are 100% the same.  I suggest refrigerating the dough for at least an hour before baking since it will spread too much if you don’t.  Roll the dough into a ball before putting on the cookie sheet.  I also use parchment paper since gluten free cooking is very sticky.

Gluten Free Bread

I improved upon the recipe from Domata Living Flour to make it easier and tastier.  I’ve only made minor changes, but they make a difference.  Below is my version:

Have all ingredients at room temperature

3 cups Domata Living Flour (DLF)
½-cup nonfat dry milk powder
¾-tsp salt
1 ½-tsp baking powder
¾ tsp unflavored gelatin (or Agar, which I prefer)
2 TBS sugar
3 ½-tsp Saf-instant yeast
3 eggs, beaten
¾-tsp vinegar
1/4 -cup vegetable oil ( I like olive oil)
1 1/4-cup warm water (110-115 degrees)

Preheat oven to 400 degrees, Grease a 5” x 9” loaf pan, and put a rectangle of parchment paper at the bottom

Mix all the dry ingredients in your mixing bowl including the yeast.  Whisk together the wet ingredients.  Mix in a stand mixer for 3 minutes, but don’t over mix.   (Domata says 1 minute, but the batter is lumpy) The batter should be slightly thicker than the consistency of cake batter.

Spoon the batter into the prepared pan, smooth with wet fingers, cover and let rise in a warm place until dough reaches top of the pan. Bake for 10 minutes then cover lightly with foil, and bake for another 35-40 minutes depending on your oven. Remove from pan immediately to cool. Cool before slicing. Store tightly covered on the counter for 3 days, in freezer for several weeks. (It will dry out in the refrigerator).