Tag Archives: Gluten-Free

Write Motivation in July

PhotobucketThis month I joined an awesome group of writers to help me complete my writing goals in July. You can view all of them at the K.T. Hanna’s site, if you’re interested in meeting them. Or if you’d like to help cheer us on, we’ll be on Twitter using the hashtag #Writemotivation.

I hope everyone out there will help hold me accountable as I attempt to accomplish the following:

1. Finish edits on Botanicaust and send it for proofreading
2. Complete my gluten free cookbook and format for self-publishing.
3. Publish GF cookbook on Amazon.
4. Finalize cover for Botanicaust
5. Finalize book trailer for Botanicaust
6. Create Amazon Author Page

The edits on Botanicaust will take by far the longest out of all these items. Editing is grueling. I never knew that until I hired a freelance editor. If I have time, I will also continue writing my latest work in progress, which is another novel set in the Botanicaust world.

In addition to my writing goals, I must also butcher the remaining 30 chickens; dipnet for our yearly salmon and can, freeze, and smoke it; continue to care for, harvest, and process the vegetable garden; and attend the RWA National Conference in Anaheim at the end of the month.

I’ll keep you posted on all of the above – wish me the Write Motivation!

The Versatile Blogger Award

My friend, fellow writer, and Triberr mate, Casey Wyatt, nominated me for the Versatile Blogger Award, and I am honored. I don’t know how versatile I am, but I’m happy to think someone out there appreciates my posts.

First off, in order to be versatile, I thought I’d list 7 new things about myself by way of pictures. Here are seven photos of things I’ve been up to lately.

1. I’ve been working on a design for my book cover so I can self-publish later this summer. What do you think so far? I’d love design suggestions.2. Growing tomatoes in the greenhouse.

3. Baby chicks arrived early this week and are settling in.

4. My husband’s gluten free black magik birthday cake. Yes, I made this. And photographed it. I’m kind of proud of myself 🙂

5. Wall-o-Water protects zucchini plants from frost. We’ve been known to have snow the first week of June here at my house.

6. Repairing garden boxes and replacing wood with stone.

7. In case you hadn’t noticed, there have been a lot of garden photos. It is May, after all. So, here is my garden from Google Earth. It is a maze of raised beds.

So, I get to pass on the nomination to 15 other bloggers. If you are on my list, you’ve been awarded the Versatile Blogger award. Here are the rules:

  • Thank the person who gave you this award. That’s common courtesy.
  • Include a link to their blog. That’s also common courtesy — if you can figure out how to do it.
  • Next, nominate 15 blogs/bloggers that you’ve recently discovered or follow regularly.
  • Finally, list 7 new things about yourself.

And my nominations are:

B.A. BinnsLaura BaumbachTerri MolinaLinda LovelyDonna HatchSamMarie AshePaty JagerJudith AshleyMae PenSarah RapleeBronwen EvansTiny Oklahoma GardenK.T. HannaRebecca LoperOh Cake

Diabetic Flourless Chocolate Cake

English: Disengaged base and wall of springfor...

Image via Wikipedia

I have a bumper sticker from Penzey’s Spices on my refrigerator. “Love People, Feed Them Tasty Food.” Why do people pull together around food? Food is a deep, primitive need that binds us together as humans. What do we do at social gatherings? Eat and drink. Where do people always end up gathering in a home? The kitchen.

Yet I have a lot of friends with special food needs. Diabetics. Vegetarians. Lactose intolerance. Nut and seafood allergies. I myself am gluten intolerant. But that only makes our potlucks that much more fun. “I brought these gluten free pretzels for you.” “I made this with soy milk.” “This is sweetened with agave.”

We make each other happy with food.

Here’s one of my favorite recipes that most of my friends can enjoy. (Warning, this is not for the faint of heart when it comes to chocolate.)

Diabetic flourless chocolate cake

  • 7 oz good quality dark chocolate (I use 2 Lindt 85% bars, but you can go lower percentage)
  • 7 oz butter (or margarine for the lactose intolerant)
  • 4 eggs, separated
  • 1 cup xylitol, separated (it’s a natural diabetic sweetener – look in the health food section.)
  • 1 teaspoon vanilla

Line a 9″ springform pan with parchment paper on the bottom. Preheat oven to 350.

In a double boiler, melt the butter and chocolate until smooth. Remove from heat.

In a large bowl, mix 4 egg yolks with 1/2 c. xylitol. Fold the two mixtures together.

With an electric mixer, beat 4 egg whites until soft peaks form, then slowly add another 1/2 c. xylitol, beating until stiff peaks form. Add a teaspoon of vanilla. Fold this into chocolate mixture.

Pour into the springform pan and bake for 40 mins. Cool on wire rack 10 minutes, then with a thin blade, run around the edges of the pan to loosen the cake before releasing the springform. Cool completely before serving. May be served with whipped cream (you can also buy soy-based whipped cream.)

Let me know how you like it!

Using agave syrup amendment: 12/28/2011 If you’d like to try making this with agave syrup, replace the 1 cup of xylitol with 3/4 cup of agave, separated.

© Tam Linsey, 2011. All rights reserved.

How to Malt Buckwheat for Beer

I think a lot about food. I raise as much of my own as I can, and I love cooking. As a primary need, food drives almost every aspect of life. The thought of food shortages inspired my writing for Botanicaust. In a world where food is scarce, people need to preserve any excess for the lean times. Hence the invention of salting, pickling, smoking, fermenting, and brewing. I imagine most of these methods came about by accident.

In the case of beer making, ancient people would store barley, only to find it had sprouted in storage, most likely too early to plant. In an attempt to salvage the food stores, they dried the grain, and somewhere along the way, it got wet, fermented, and someone said, “Hey, this is pretty good shtuff!”

Beer-makers today have it easy. Malt comes in extract form, ready to add hops and start brewing. But for those of us who are gluten intolerant, beer making is more complicated. Sure, we can use just sorghum or rice syrup, but for a truly full beer flavor, we need to combine several different grains.

Here I’m going to describe how to make malted buckwheat to add to gluten-free beer wort. Why bother to malt it? The process of sprouting a grain causes enzymes in the grain to convert starches to sugars, thereby making it easier for the yeast to turn it into alcohol. The malted grain also changes the flavor of the beer. You can use this process to malt almost any grain.

To begin, buy about a pound of raw buckwheat groats at your local health food store. Rinse and soak the buckwheat in clean water for about six hours, like beans. They will swell to twice their size. Rinse them well (they will be starchy) and drain them. Then put them in a loosely covered bowl (I used a sprouting jar – the same kind used for alfalfa sprouts) and let them sit at room temperature for two days, rinsing every eight hours or so. They will begin to grow a root, called a radicle.

Once the radicle is twice as long as the seed, spread the seed in a thin layer on paper towels to dry. After they are dry, pour them off the paper towels onto cookie sheets and place them in a 170˚F oven. Stir frequently until they are lightly toasted (10 minutes or so, depending on how dark you want them.) Go ahead and taste a couple if you want to.

Cool, and finish drying them in a paper bag for another week. Now they are malted and ready for beer! .

Coming soon How to Make Gluten Free Beer.

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© Tam Linsey, 2011. All rights reserved.