As easy as going to Shaws 10.6.11

Gluten-free flour can be easily purchased at the supermarket!  At my local Shaws it's hidden at the end of the natural foods aisle, but I'm often wandering down that way looking at the selection of Clif bars, Puffins cereal, a Green and Black's chocolate bar, Toblerone, or anything organic.

My top choice is King Arthur's gluten-free multi-purpose flour, as it's a blend of rice flours, tapioca starch, and potato starch.  The brand's gluten-free bread mix and gluten-free pancake mix were also available, all for around  $6/lb.

Bob's Red Mill was about $5/lb.  Contains garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.

Gluten Free Bisquick contains rice flour, sugar, leavening, modified potato starch, salt, and xantham gum.(about $5/lb)

Other brands I've found from a quick online search:

+ The Gluten-Free Pantry - white rice flour, potato starch, tapioca starch, guar gum, salt (about $4/lb)
+ Tom Sawyer All Purpose Gluten Free Flour - rice flour, tapioca flour, xantham gum, gelatin (about $6/lb)
+ Authentic Foods Multi-Blend Flour - brown rice flour, sweet rice flour, tapioca flour, cornstarch, potato starch, xantham gum (about $4/lb)
+ Jules Gluten Free All Purpose Flour -modified tapioca starch, potato starch, cornstarch, corn flour, white rice flour, xantham gum (about $5/lb)
+ Cup 4 cup gluten free flour - cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xantham gum (about $7/lb)

French Pans 10.5.11

My first french pans!  They are presentable, but need a lot of improvement.

CFB creatures

There has been a medley of bread creatures appearing at Clear Flour Bread lately.  Here's a portfolio of some of the characters.


1. Fish

2. Bugs

3. Dragon

4. Dragonfly

5. Whale and baby (sperm, beluga,...?  You decide.)

6. Bats

Snowballs 9.28.11

I think I'm going to refer to these delicious buttery cookies as snowballs.  That's what they're called in Baking Illustrated, and since I'm such a fan of winter it seems more appropriate than the countless culturally-referenced names out there which imply authentic recipes handed down for generations.  But my inspiration to make these cookies didn't come from a family recipe; hence, snowballs it is!

I used the appropriate amount of flour (still no nuts), and the cookies held their round shape much better without sacrificing flavor.  Second try was better than the first, but they were still hard to eat, as the sugar coats your mouth and it makes it hard to chew them.  So I'm going to abandon this recipe and try the recipe from Baking Illustrated.  If the Baking Illustrated recipe doesn't meet the bar, I can revert to the first recipe and make the cookies smaller with less powdered sugar.

Despite being hard to eat, these cookies are super yummy.