#Big biscuit gluten free menu how to

If all goes well, I will comfortable and plump by the time spring rolls around and I feel adventurous again.

My goal this winter is to figure out how to make Estonian apple cake (check!), empanadas (check!), really good biscuit dough that could be used for cobblers and dumplings (this post), puff pastry and maybe even peirogi and ravioli. I need to do something about these hankerings already! I have already found or made up good recipes for gluten-free tart and pie crusts, wedding cake, sticky toffee pudding, trifle, blackberry tea cake, pancakes, pizza, clafouti, and popovers. If my craving for good biscuits, almond croissant and chicken and dumplings was going to go away it would have done so already. I want to make the foods that I miss at this time of year…foods that I have been missing for years and year. I am however, interested in learning how to make foods that I used to make before I gave up gluten. The only one that I liked was the apple-rum raisin pie (top right), which I have made hundreds of times before. They were both LOVELY pies (top left and center bottom) and if I had made them at any other time of year I might have liked them…but the truth is I just missed my usual thanksgiving pies (pear sambuca and cranberry raisin). Here is an example: For Thanksgiving I made three pies and, for the first time in YEARS, two of these pies were new recipes.

All I really want to do is cook the things that I traditionally cook at this time of year.

I am really not all that interested in trying out new foods. At this time of year, I choose comfort over creativity.

#Big biscuit gluten free menu how to