Almond Milk

Homemade Almond Milk www.glutenfreetravelette.com

As a non-dairy milk drinker, looking at the ingredients on the cartons of almond, coconut, and rice milk at the store makes me cringe (although there are some exceptions like OMilk in Brooklyn). There are just so many ingredients, many of which I can't even pronounce or spell properly. I know they're in there to preserve the milk and occasionally I find the boxes of non-dairy milks very helpful - like on road trips or for camping. However, on a typical week at home, we easily finish a full carton of non-dairy milk between coffee, tea, and baking - so we don't really need all those preservatives.

Making my own non-dairy milk has always been appealing to me, so I put it on my life list and I'm happy to say that I now regularly make my own almond milk instead of buying it. It has way fewer ingredients and tastes so much better than the stuff that comes in the carton. My version of almond milk is unsweetened, unflavored, rich, and creamy. It makes a good substitute for half and half and the almond flavor really shines.

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Breakfast Crepes Three Ways

Today is a big day, my first Gluten Free Ratio Rally! I feel fortunate and encouraged to be part of this community of ratio experimenters! T.R. from No One Likes Crumbley Cookies hosted this months rally for gluten free crepes and I've include a list of all the other delicious recipes at the very bottom of this post.

My journey with gluten free crepes really started in January, after I had recovered from the holidays and set about learning to use the new crepe pan that my mom and step-dad got me for Christmas. It's the kind that you just dip into a shallow plate or bowl and the batter sticks to form a thin crepe. My mom had one of these and I've always envied it. The recipe I used in the beginning was one included in the packaging, just adapted to be gluten and dairy free. When I weighed all the individual ingredients, a clean ratio did not appear. So I threw out everything that I had been doing and started from scratch. 

When I think of crepes, I think of breakfast and lingonberries, so my crepes are similar to a thin version of my pancakes. I ended up settling on the original ratio from Micheal Ruhlman's Ratio; 1 part flour : 2 parts liquid : 2 parts egg with an added 60 grams of coconut oil, 45 grams of sugar, and 32 grams of flaxseed meal. This recipe makes about 15 crepes which seems to be enough to snack on along the way, breakfast for two very hungry adults, and several folded up as snacks for later.

 

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Camping Gluten Free: Breakfast


While we could have gone the cooler and ice route for to keep some of our food chilled. We decided to go for the uncooled route.  That left us without the breakfast luxuries of eggs, bacon, and chilled non-dairy milks for cereal. We also chose to opt away from more difficult breakfasts like pancakes, which we could have made without eggs by using a flaxseed paste.

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