More About Food

[gnomi]

So as I mentioned yesterday, we observed Second Thanksgiving on Shabbat. But that wasn't the only cooking I did this weekend. Starting with Wednesday night, I cooked the following:

To bring to our hosts on Thanksgiving Day:

-- Wheat-free (though not gluten-free) pumpkin bread (adapted from recipe from oracne)
-- Cranberry-apricot chutney (recipe from scarlettina

Comments

[gnomi]

I have a cup-for-cup white flour replacement that I use, but I haven't tried it with challah ever. I'll let you know if and when I do.

[rivkaesque]

how on earth did you manage wheat free but not gluten free? I though gluten was a wheat protein.

[gnomi]

My mother is wheat intolerant but can have spelt, so the pumpkin bread has spelt flour in it. Spelt and wheat are relatives, but one bothers her and the other doesn't.

I have made this bread gluten-free, as well, but I like the texture a bit better with the spelt flour added.

[china_shop]

Wow, that's a lot of cooking!

with assistance from Squeaker, who proved excellent at keeping track of how many cups of flour I'd put into the mixing bowl and who proved herself an excellent counter of eggs

And that sounds like very valuable assistance. :-)

[vettecat]

We also differentiate between dressing and stuffing; S's family recipe is really dressing, though it confuses people when we refer to it that way.