A few years back, I used to cook and bake a lot. However, after two decades of being a mom, I got seriously burned out. I can’t really say why, although the complaining was part of it.
You know the: “Ewww, onions, you KNOW I don’t like onions!” “Do I HAVE TO eat some vegetables?” “Chicken? Again?”
It could have also been the lack of gratefulness like a simple: “Thanks for cooking, mom.”
Some of my family members were visiting a few years ago and I had been cooking for them: breakfasts, lunches, and dinners. No biggie. I wanted them well fed and happy; which they were.
Then, one night my husband was making tacos. They were all huddled around the island mesmerized, oohing and aahing. “Look, HE is making us dinner! HE is so amazing*” Etc.
*And amazing He is.
I remember thinking: “Seriously? I slaved for days to feed you all and not even a thanks, HE makes tacos and HE gets a marching band?”
So, I stopped cooking much. It was not the proverbial stomping of my feet or even a conscious decision, it just was.
I must say, it felt good to take a break.
Wonders Never Cease
I’ve recently picked cooking up again and that also feels good. It felt especially good when some of my kids started saying: “Thanks for cooking, this was really good” or “you are a great cook, this was delicious.” WOW!
From my kids?
Wonders never cease.
I guess a steady diet of enough PB & jelly sandwiches, pancakes, or WYF (whatever you fix) does have its advantages.
Gluten Free Glazed Lemon Bread
My bunny trail does take us back to my gluten free glazed lemon bread which is really the topic of this blog post (although maybe it was getting hard to tell over my woe-is-me-story).
Since I’m happily back in the kitchen, I decided to create new recipes; and this lemon bread is one of my newest creations.
Notes and Tips
Keep in mind, however, that not all gluten free mixes behave the same way in recipes. Baking gluten free is a tad different than baking with flour. For this reason, your results may vary a bit from mine.
Super easy gluten free flour mix: 2 part rice flour* (sorghum is an acceptable replacement) to 1 part tapioca starch (or an alternative starch like non-GMO cornstarch). I then add 1/2 teaspoon per cup of xanthan gum. Mix with a whisk and store in an airtight container
*Rice flour will give you results similar to regular white wheat flour.
My preference is to use an organic coconut sugar. White granulated sugar is an acceptable replacement, as is any granulated sweetener.
I first used 1/2 teaspoon of lemon flavoring. Some liked it and others (like my hubby and myself) would like the bread with a more robust and tangy flavor. Adjust the flavoring to your taste.
I used fresh lemon juice for the glaze. I assume reconstituted lemon juice will work as well.
Butter vs. Oil
My dairy free milk of choice is cashew milk. Any non-dairy or dairy milk will work.
Even though I love blogging, I don’t love taking pictures. The good news is that one my daughters does. She is the photographer of the pictures in this blog post. Yeah!
Gluten Free Glazed Lemon Flavor
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9-inch by 5-inch bread pan and set aside.
Pour the batter into your prepared bread pan.
Bake 1 to 1 & 1/4 hours, or until a toothpick inserted in the center comes out clean.
Poke some holes into the bread with a toothpick. Make the lemon glaze (recipe below) and pour over the bread.
Wait ten minutes and unmold the bread.
Serve warm or cold.
Makes one loaf of gluten free glazed lemon bread.
In a small saucepan, place the lemon juice and the sugar.
Place on the stovetop and bring to a boil.
Turn the heat down to medium and stir with a whisk.
Cook and an additional three to five minutes. and pour over the bread.
Remove the pan from the stovetop, turn the heat off, and pour the lemon glaze over the bread.