Home Test Kitchen – Day 1

Day #1 Recipe: Gluten-Free Blueberry Corn Muffins

Taste: Funny…and not in the Tina Fey way

Tears: No

Swearing: A little…ok, yes

Texture: Awesome

Expense: Higher than I would like, but I won’t need to work an additional part-time job to be able to afford this flour.

Result: An obvious double damn and a full garbage dump.

Literary Inspiration to the Rescue: Harry Potter and the Order of the Phoenix – I’m pretty sure that eating one of these muffins is not near as bad as sitting 5 minutes in Professor Umbridge’s office.  Just sayin’…

Problem Solving: Find the culprit that is killing my palette and set a new course of action to eradicate the “damn” factor. I’ve decided to taste each ingredient in the raw to determine which ingredient spoiled the muffin.

Culprit: The Gluten-Free All Purpose Flour was the gross factor, which included a mixture of: potato, sorghum, tapioca, garbanzo and fava bean flours.

Hunch: It’s the sorghum flour. Curse you sorghum!!!  Wait, what the hell is a sorghum?

Next Steps: Buy individual specialty flours to ferret out the yucky flour mixture so I can avoid it for life and save the world! or buy a new all purpose gluten free flour!

Until Then: Think about how yogurt is made and if Julia Child’s had a healthy cholesterol level.

Tomorrow is a new day,

mlb@AWellSeasonedBook

(…but the chicken was delicious, so today wasn’t a complete flop)