Hello everyone, and Welcome to Food Wednesdays.
First though I want to share that March 1st is Yellowstone National Park's 150th birthday. "News Release: March 1, 2022, marks the 150th anniversary of the establishment of Yellowstone National Park. Signed into law by President Ulysses S. Grant, America's first national park was set aside to preserve and protect the scenery, cultural heritage, wildlife, geologic and ecological systems and processes in their natural condition for the benefit and enjoyment of present and future generations.
Anniversary efforts include highlighting engagement with Tribal Nations, activities hosted by Yellowstone and multiple park partners, a virtual video series, and groundbreakings on multiple park infrastructure and historic preservation projects. Learn more: go.nps.gov/22011." I also found this slideshow-150 years in photos
Back to Food
I created this link up so friends (and new friends) can share Food with each other. No rules to link up just post about Food-recipes, cookbooks, photos, a favorite restaurant-it's up to you what you would like to share about Food.
This week I want to share a new flour blend I put together that is low carb, gluten free and keto. One of the things about gluten free flours for baking is that they are based mostly on rices and starches, so are heavy in carbs. These gluten free flour blends have more carbs than unbleached white wheat flour for baking. As a result I don't bake as often as I would like to, I used to always have some cookies in the cookie jar or something fresh baked every week.
Searching online for ideas I settled on this recipe I found the oat fiber on amazon. The link explains the ingredients well.
To try this out I decided to bake up the pumpkin bread recipe that we really liked. One can of pumpkin makes two loaves so I get two bowls out to make the two loaves. One side I used Bob's Red Mill 1-1 gf flour, and for the other bowl I used one cup of the keto blend flour and 1/2 cup of Bob's gf. I have had so many failures with keto flours that I decided to add a little bit of the gf flour.
I have baked several keto recipes with just almond flour and we don't like them at all, and that can be allot of nuts per serving as well. Note: I am not on a keto diet, but do have to be gluten free-so I am always looking to try out new ways to bake with less carbs and sugars-for our health concerns.
I was pleased with the results. The one with the keto flour blend was baked through well but it was a bit more moist than I like-so I made notes to bake a bit longer. and a reminder when baking breads like this, even with just the gluten free flours one needs to take an internal temperature reading to assure it is baked. The range is 195-205 degrees f You will have better success with baking.
note: all photos will enlarge just click on them
and this one is the all gluten free flour--the white spots is coconut oil, our home has been quite chilly with the low temps we had. I melted the coconut oil first but by the time I added in everything to blend-allot of it firmed up on me again. usually if that happens the coconut oil will bake right in but it didn't this time Still very good though
Last week I also made a pot of potato soup. I do start with a mix we like, it's high in salt so this is a salt meal for us. I add a little more liquid than it says (I use unsalted chicken stock instead of water) and I add in more cooked diced potatoes. Along with dried onions, chives, green peppers, dried soup ingredients, a little garlic powder and onion powder.
dried green bell peppers and onions from the Amish store
dried soup ingredients
