Health-a-licious

I have been making fewer posts because I have had fewer food discoveries. One thing I have discovered is...If at first you don't succeed, try again. I have however, come to the conclusion that my homemade bread and crusts efforts are coming to an end. Each gluten-free bread has had a weird flavor and rubbery texture.  Today we bought our first loaf gluten-free bread from the grocery. We will try it this week and let you know the results. New Experiments Tonight we tried Red Mill Pizza Crust mix again. We spread the dough thinner and cooked the dough, longer, but it still came out looking and tasting like a rubber Frisbee. Bummer. Still looking for a great gluten-free pizza crust. :( New Discoveries I have found a great discovery in Naked Juices. They make a few juices that do not contain mango an ingredient to which  I am allergic. I read all the ingredients before I purchase. Today, I tried the Chocolate Banana Protein Juice. They do contain a little sugar, which I am not

Oh my goodness. I have tried a GF bread mix, GF flour, a mix of GF flour and rice flour all...yuck. Still the best GF bread recipe I have is cornbread. In fact, last week we turned it into a jalapeno cornbread. Now we are going to try a jalapeno & cheese cornbread. Amazing!! Add some beans on top and some GF chicken broth on top. Yummy. The Adventure 1. The GF recipe said, put all the dough in ONE bread pan and let rise to the rim and bake. Since I have baked homemade bread in the past, I thought, "Hmm. This sure is alot of dough for only one bread pan." And...it was. As it baked, it rose five inches above the bread pan itself. It browned on the outside and cooked the appropriate time, I took it out and it was not cooked on the inside. I laid it on a cooling rack like instructed, the bread collapsed. Very bizarre. I think the directions on the GF bread back need to be changed. LOL 2. I took an old recipe from my Grandfather and adapted it, adding GF baking flour an