It doesn't seem as if I can keep this blog updated very often. I can go weeks without even opening my laptop! I'd love to be able to post once a week now.
Life as a homeschooling mom keeps me busy...VERY busy. I don't love being extremely busy..but I do love spending time with my family. Back in the fall, my mother had major back surgery. The girls and I have spent a lot of our time taking care of my sweet mama and helping her out wherever needed. My church activities keep me busy also. So, with homeschool, helping out family, staying active in church, and just day to day Mom/Wife duties...I've not thought of blogging!
I'm still enjoying making gluten free yummies, making homemade soap..and now even laundry detergent (actually my husband does that!), and also homemade deodorant!
So, I'm going to do my best at sticking to this blog...goal for right now...posting once a week. I'll start back by sharing this recipe for gluten free corn muffins. They are delicious!
1 cup gluten free all purpose flour blend *
1 cup cornmeal (I use corn flour)
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 cup buttermilk
1/2 stick butter, melted
Preheat oven to 350 degrees. Grease 12 muffin cups Combine flour blend, corn flour, sugar, baking powder, baking soda, salt, and xanthan gum in a large bowl. Whisk buttermilk, butter, and eggs in a medium bowl; stir into dry ingredients until well blended. Spoon batter into muffin cups and bake 20-25 minutes...until toothpick inserted into center comes out clean. Cool in pan.
*My gluten free all purpose flour blend is: 2 cups sorghum flour, 2/3 cup potato starch, and 1/3 cup tapioca flour.
This recipe is found in The Gluten-Free Bible.