Gluten-Free Doctor

How can something you say make up for the absence of a loved one?

or a favored pet?

Words are so powerful,  giving grace when the situation seems graceless.

A brief remembrance of a different event, a glimpse of the happy times,  are so precious when they are no longer possible.

But the firs thing I always say is, I am so sorry for your loss.

Because when my first husband died, that phrase, more than any other. was what I wanted to hear.

I didn’t want to hear that he was too young,

I didn’t want to hear that he was out of pain.

I didn’t want to hear that he was in a better place. What better place could there be than the life he enjoyed here on earth?

All of those phrases were meant to convey caring but I heard them as awkward judgements of the situation  filtered through the speakers hopes and beliefs.

I needed to feel that people understood that his loss was the biggest I had ever had.

That EVERYTHING was different afterward,

No hoped for single show in a SOHO gallery was ever going to happen.

No teaching a new generation of artists about the history of Abstract impressionists.

No walks on the beach holding hands with our child.

Nothing.

And the nothingness that fills the gaps between the grief is what really hurts.

 

This week  a family in Bellingham is grieving the loss of their magical, caring boy.

Caleb Kors was killed in an accident at home while practicing his craft of circus performance.

This little clip from the Farmers market shows his ability to approach and capture the hearts of the public.

And the clip from a Bellingham Circus guild included in this article captures the magic that performing can have on a person, on a community

So instead of a recipe today, I leave you with a tool.

Meal Train

For the next time that you have a challenge in your community.

Here is a way to keep the family fed, chores done and support shown.

All while they do the more difficult task of filling in the nothings in their new reality.

You can specify allergens and personal preferences with ease.

Be the first to comment

Gluten-Free Doctor

Bitter Orange Marmalade Jammer Biscuit, Gluten-Free

Why are we jamming?

it’s time for the Gluten-Free Ratio Rally once more, and this month we are all working on biscuits.

Since this Jersey girl hails from way north of the Mason-Dixon line, I just don’t have a family tradition of biscuits.

The only ones I remember as a child came from a blue tube that Popped open when you hit it just right on the edge of the counter.

The first handmade biscuit I can recall was in restaurant management school, and those were produced from a big Bisquick box.

So biscuits weren’t a big part of growing up for me, but I’ve changed that for my girls.

The ratio makes it just so easy.

3:1:2

Three parts flour, one part fat, and two parts liquid.

Want to know a great trick?

Whipping cream has 30-36 percent fat and if you are fortunate to live near a restaurant supply store you can get Heavy cream that is 38-42 percent fat.

The proportions of fat to liquid in heavy cream are exactly right for the biscuit ratio.

Perfect flaky biscuits with very little work., just measure and stir.

Flatten the slices, add a bit of jam and read the paper or go shower while they bake.

This recipe is the best way to use up bits of opened jam bottles I know.  And I am guessing you might have a few in your fridge post cookie baking for the holidays.

I just can’t be the only person with 6 open jars,

can I?

 

 

Cherry Jammer- softer jam spreads a bit

Jammers, we’re Jammin…. Gluten-Free Ratio Rally does Biscuits

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 16 three to four inch pastries

Use the heavy cream from a restaurant supply if you can find it. The difference in biscuits is impressive. I just wish I could find it organic.

Ingredients

  • 75 grams sorghum flour
  • 75 grams brown rice flour
  • 35 grams sweet rice flour
  • 50 grams tapioca flour
  • 50 grams potato starch
  • 10 grams baking powder
  • 3 grams salt
  • 20 grams organic cane sugar
  • 3 grams gelatin or 10 grams of raw buckwheat flour- grind your own green groats in a coffee grinder for this flour or substitute xanthan gum
  • 370 grams heavy cream
  • 1 cup jam of your choice- I used orange marmalade, cherry jam, lingonberry preserves and blackberry for these.

Instructions

  1. Preheat the oven to 425.
  2. Weigh the dry ingredients into a bowl, resetting the tare between each flour, salt, baking powder, sugar and gelatin/raw buckwheat flour.
  3. This way you only have one bowl dirty at the end, so simple.
  4. Blend them together till the mixture has a uniform color.
  5. Put the bowl back onto the scale and zero it out once again.
  6. Add the cream.
  7. Make sure to use a flexible spatula to combine the mixtures.
  8. It will start out sticky and as you stir get stiffer.
  9. Once the mixture leaves the side of the bowl and forms one cohesive mass, move it to a silpat (or parchment paper) covered baking pan.
  10. Roll the dough into a log about 2 inches in diameter.
  11. Slice the log into 1 inch thick pieces.
  12. Place each piece onto a silpat covered baking sheet leaving about 2 inches of space around each.
  13. Press the center of the biscuit using a spoon or your thumb to form a cavity. You can press it almost to the pan, that allows it to hold a bit more jam.
  14. Bake the biscuits for 10 minutes, rotate the pans and bake 8-10 minutes more till lightly browned.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://www.gfdoctorrecipes.com/recipes/jammers-were-jammin.html

Amanda / Gluten Free Maui / Classic Biscuits & Gravy
Amie / The Healthy Apple / Wasabi Parsley Biscuits
Caleigh / Gluten Free[k] / American Style Biscuits
Caneel / Mama Me Gluten Free / Whole Grain Pecan Drop Biscuits
Charissa / Zest Bakery / Eggnog Biscuits with Grated Nutmeg
Erin / The Sensitive Epicure / Scallion Biscuits with Sausage Gravy
gretchen* / kumquat /sweet buttermilk biscuits
Heather / Discovering the Extraordinary / Almond Coconut Tea Biscuits
Jonathon / The Canary Files /http:// Vegan Sesame Shiso Biscuits
Karen / Cooking Gluten-Free! / Biscuit Template with DF Substitutions
Lisa / Gluten Free Canteen / Fluffy Biscuits
Mary Fran / FrannyCakes / Espresso Orange Biscuits
Mrs. R / Honey from Flinty Rocks / Gobbler Cobbler
Rachel / The Crispy Cook / Hummus in a Biscuit
Silvana / Silvana’s Kitchen / Sausage-n-Cheddar Bialy Biscuits
TR / No One Likes Crumbley Cookies / Lemon Basil Biscuits

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