I'm really not sure what the draw is to a cupcake. It doesn't seem like it should have the following it does, I mean, one little mini cake. But they are. Something about them is alluring. Perhaps it's the single serving size, the perfect amount. Just a little more than a bite, but much less than a big slice of cake. Whatever the reason, I have found myself wanting cupcakes recently. I decided on this rainy day that I would make cupcakes. So, I decided on a poundcake cupcake. It's sweet, but without the stickiness and the extra sweet of a frosting. Just dusted with a little powdered sugar. Can't wait!

As far as what else is available this week, I made a wonderful Irish Soda Bread with caraway seeds, so if you miss the taste of rye bread, which I certainly do, this will be right up your alley. It's delicious. Available in a square, flatbread type loaf, or a smaller, regular shape loaf.

And since it now officially fall and everyone is in love with the mini harvest loaves, they will be back this week also.

Be sure to stop in the Bickett Market to pick yours up, or give me a hollar and I'll whip some up just for you. (Or anything else you may want, for that matter!)

Enjoy!!!

this week

Hey there all you gluten haters!!

Last night I was feeling experimental again, and so I tweeked a cinnamon raisin bread recipe that I wasn't crazy about the first time I tried. But now, it is delicious!! Soft with a bit of a crust, and that hint of cinnamon. Fantastic! In fact, I smeared some peanut butter on it this morning and gave it to my son for breakfast. I think it's the first time he's finished breakfast in weeks.

AND, with fall in the air, I decided it was time to try something other than the coffeecake. I mean, we all know it's fantastic, one guy even told me it was life-changing, but be that as it may, I need to offer some variety. So, I went way back and pulled a recipe that my mom used to make growing up. I had to do some changing to make it gf, but when it was all said and done, I was happy that I did so. In fact, this recipe I converted last year and was my first successful conversion. I was pretty pleased with myself. All this to say, I present the Harvest Loaves! A sweet bread featuring pumpkin, cinnamon, cloves, ginger and nutmeg. Throw in a little chocolate chips and some pecans, and we in business!

Hungry? Want some? Get to Bickett Market or order directly through me.

Two weeks in

So this is what I've learned in my two short weeks as a business owner: people want the cakes and sweets. Here I was fretting about a bread when really what people want is the dessert. Works for me.

Things are starting to take off. Word of mouth is starting to happen. And soon, yes, very soon, I have a feeling that I'll be baking by buns off (pun totally intended!). I can say from the perspective of the one looking for gluten-free items, there is this sort of rush that floods you when you find somewhere that actually sells it. And it's not that horrid 10 lb brick loaf of bread that in some states could possibly be classified as a concealed weapon. I hope I can live up to the expectations of my fellow GFers and my own.

Since I'm getting a little tired of eating bread (who knew someone with celiac would EVER say that?), I am going to play around with some more mini cakes and mini sweet loaves. This is going to be fun!

Hello sunflower!

I've been working furiously on perfecting my sunflower seed loaf. Well really, I should backtrack. I am working furiously on perfecting a loaf of bread, this one happens to have sunflower seeds in it. Baking is such a science, especially when you are dealing with different starches, binders, etc. Not to mention the crucial task of getting the water amount right. There are so many different things that have to go right, it's hard to believe it all doesn't go wrong.

And then there's the shaping of the bread, whole different ballgame. When it's gluten free bread, it has a tendency to just glop out of the bowl and into the pan. I've experimented with shaping vs non-shaping, and the bread itself doesn't come out any different, aside from one looking better than the other. I am glad that I was never much of a baker pre gluten-free days, otherwise I'm sure I'd have a tough time with all of the nuances of gf baking. For now, I just keep practicing my art, because as much as it is science, it's also art. There's something about pulling a perfectly rounded, crusty loaf of bread from the oven that is beautiful. At least to me, anyway.

As for the perfect loaf, with or without sunflower seeds, I'll keep working at it. And when I figure it out, I'll pass it along.

Off to the market!

So, everything's rolling right along. Couldn't be happier! I've been officially a business owner for just over a week, and have actually sold some bread and some coffee cake! It still seems so unreal. Today is the official introduction of GFG into the market world. I'm off for "A tasting of GFG" at the market, and I couldn't be more excited. I'll be offering rosemary focaccia bread, delicious buttermilk coffee cake, cranberry orange muffins, and if I can swing it, some delicious pumpkin scones.

I am so excited to be a part of the local food scene, and to be doing it gf just makes it so much sweeter! I'm such a huge advocate of buying local, supporting the local economy and small business owners. I never thought I'd be one of them, but I feel honored to be joining them.

I hope to blogging more these days, recipes and other ideas. But for now, I should get up and start sconing!!