During the last few days i have been baking a lot in preparation for our Oregon Coast trip with the Budgie's parents. So far, with the help of a few generous food bloggers who tested these recipes, I have made:
Pepita Powered Sandwich Bread using Kate's recipe from Gluten-free Gobsmacked, with a few modifications based on what I had in the kitchen. Hers looks more done than mine turned out so I baked the second loaf longer and tried hard not to overproof my yeast. This stuff makes awesome sandwiches. I used a blend of sunflower and pumpkin seeds in mine, along with some flax seed meal for extra nutrition. For the second loaf, I baked a tiny loaf alongside so that it wouldn't over-rise, and it turned out great.
I will try baking two smaller loaves next time and see if i don't get even better results. For now, I have a great loaf of bread for the trip.
I also made Banana Walnut muffins using Brian of Fire and Salt's recipe as a guide
and gluten-free graham crackers for making smores! This recipe also came from Brian at Fire and Salt. They taste really yummy, and the Budgie says he likes them better than regular graham crackers. I won't say that, but the second batch got a bit of a dusting with some cinnamon sugar, and they are mighty fine. I am looking forward to having these with some melty chocolate and marshmallow goodness.
One other recipe I used a lot this week, and have added to my regular rotation, is the hamburger bun recipe over at Four Chickens. I can't believe I don't have a photo yet, as I've made these so many times now that I bought tiny cake pans from T*rg*t to bake them in, and have made bags of the dry ingredients in batches and keep them in the freezer so I can whip these up in no time. They are truly perfect. Even the Budgie likes them. I made six for the trip, and am hoping I don't have to share. I also made a batch of blueberry scones with the berries we picked on Sauvie Island last month. They turned out very tasty, but (and I can't believe I'm about to say this) aren't as dense as I would like them to be. They are more like a light blueberry cake. Just as well since I can't seem to find the recipe I used. But still, will be awesome for breakfast on the trip.
So there you have it. My gluten-free travel kit of bread and crackers. I'm also bringing a tupperware of condiments in single serving packages I get from Minimus, some cereal (Peanut Butter Panda Puffs, if you must know) and almond milk; some instant oatmeal from Gluten-Freeda that is actually rather tasty and doesn't bother my tummy; a can of dolmas; packs of tuna; and lots of fresh fruit and veggies that we will buy along the way. I've contacted restaurants on our path and have a list of places I can eat safely, and have talked to the chefs at the places we are spending the night so I know I can get a safe meal there. We plan to mostly have continental breakfasts, and picnic lunches, and then dinners at restaurants in the evenings. We're bringing the laptop, but might not have a chance to post along the way, but I will upload photos of the trip when we get back. In the meantime, get baking!