how many different kinds of flours do you think there are?

Well, the sun HASN’T come out yet, but we’re not complaining.  There’s been so much gentle rain, that’s done a much better job of getting the new plants to “take”, than watering them every day with a hose.

The Mom mixed up the LAST recipe of gluten-free Bread Mix yesterday.  She was having trouble deciding how far to go in buying more of the various flours, in order to use up the others that were still on hand:  mixing up a new recipe settled it.  It was easy enough when it HAD to be done, but it sure takes a while to make sure they’re all mixed in properly.  So she’s going to look up how to use the other/leftover flours in OTHER ways.

Just in case you might find it interesting, here is the Bread Mix recipe.  You can see all the different flours we used to have to keep on hand.  Maybe you’ll even happen to know how to use one/some of the flours in another way? (Besides using a small amount in meatballs or something.)

2 cups bean flour (we use chickpea)
1 cup sorghum flour
2 1/4 cups tapioca flour
2 1/4 cups arrowroot flour or cornstarch
1 cup rice flour
1 tablespoon potatoe starch
2 tablespoons potatoe flour
2 tablespoons Xanthum gum (spelling?… we just called it “X-gum”)
2 packages of gelatin (Knox)
1/4 cup sugar
1 1/2 teaspoons salt
–and of course when you go to make the bread, you also use an egg, milk, butter, molasses, cider vinegar and yeast (let us know if you want THAT recipe!)

The mix makes 3 or 4 loaves, so they’ll be eating gluten-free bread for a little while yet… it gives The Mom an excuse to have toast every day, since The Dad doesn’t care for it much, and we can’t expect Sam to eat a lot of it when he doesn’t have to anymore.

Walk to Rivendell:  We’re now on Day 4–leaving Crickhollow a little after 6 am, riding the ponies slowly in the fog.

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