In “The Art of Gluten-Free Sourdough Baking” author Sharon Kane blends the old-world technique of sourdough with allergen-friendly gluten-free ingredients. Her book — a compilation of all she’s learned since being diagnosed with gluten allergy five years ago — includes recipes for highly digestible gluten-free sourdough breads, muffins, pancakes, crackers and pizza. Want to win a copy, plus a month in her online class? This post contains the details.
Archives for September 2011
It is prune and plum season in Oregon — one of my favorite times of year! In today’s video, I show you how easy it is to freeze plums/prunes for use in the winter. In the off-season, I use frozen plums to make plum sauce or we toss the plums in smoothies. The great thing about using frozen fruit for smoothies is it acts like ice, too!
In just a few hours, the FREE Traditional Foods In Your Homeschool webinar begins! I’m really excited. I’ve talked with several homeschool families to get their input on what they’ve done and I find their stories inspirational. I know you will, too! When you attend, you’ll get a sourdough unit study that one family put together, plus a PDF homeschool guide that compiles all the ideas shared in the webinar.
Finally, GNOWFGLINS has a home page (it’s at gnowfglins.com) — a place you can refer your friends and loved ones, or check out yourself. It gives visitors — whether new and returning — a quick glimpse of all that’s happening. Are you here for the free blog, free recipes or articles, free webinars, free newsletter or free weekly videos? Maybe you’re wanting more, like membership in our unlimited online classes, menu plan subscriptions or eBooks. Whatever your purpose — that page is your portal.
Our nights are refreshingly cool, yet the garden is still producing. This is perfect weather for warming harvest soups. At least I think so! Make use of your crockpot to cook beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the side.
Nutty and moist, this almond bread is both delicious and filling. I serve it like cornbread on the side of a meal. Before coming up with this recipe, I tried a recipe I found on the internet. That bread was so dry we all got hiccups! Then I noticed the recipe called for no fat whatsoever. Well, that would explain it. 😉 So I played around with the ratios of ingredients and of course I added fat — and here is the final recipe. [by Wardee Harmon]
Homeschoolers — want to know how to include traditional foods in your home ec, health or nutrition homeschooling curriculum? That’s the topic of our next free webinar. We’ll visit with homeschooling families to learn what they’re doing and see how they’re making it work. Plus, all webinar attendees will receive a FREE “Traditional Food In Your Homeschool” PDF booklet sharing resources, tips and ideas for teaching traditional foods in homeschool.
Do you know why soy is pretty much universally used in chicken feed? It is an inexpensive source of protein and it helps chickens grow faster. But it isn’t very good for us. Perhaps you, like many others, are looking for soy-free chicken food. If you have a family milk cow or friends with abundant milk, I’ve got an idea for you. This week’s free video explains it to you, or you can read the short transcript included in this post. [by Wardee Harmon]
Looking for a delicious recipe for a fresh tomato salsa? Make this lacto-fermented salsa with vegetables from from the garden or found at the farmers market. Dip in your chips or use it to top steaks, chicken, fish or more. [by Nikki]