There were a couple of questions on yesterday’s post and since the askers are regular readers, I thought answering them here would make better sense than emailing.
I love that you had pie in your day, I love pie. How did you make the gf crust? This whole gf eating is so new to me and I am struggling with my baking. To be honest, I just do without and bake with normal flour for my guys. Sigh, I miss bread.
Yes, yes, and yes! The gluten free thing isn’t “new” to me the way it was a few months ago, but I’m less than a year in, and it’s HARD! Hard not to just substitute foods for what we were already eating. Hard to find recipes that fit our family but are still nutritious. Hard to make the things I love without effort and frustration.
This pie crust was the best thing I’ve made yet. (The photos are from that link too… I didn’t take these) It was light, flaky, tasted good, and baked up to perfection. The one thing I noticed was I needed quite a bit more water. I went with my gut and it turned out ok… some recipes you can’t do that with. Maybe I just got lucky?
I encourage you to try this crust if you don’t have one in your recipe box already. My mom and Amante both agreed that they would have been hard pressed to tell that it was GF if I hadn’t told them.
Those latvian mitts!!! WOW. I love them. Pattern??? (I know you’ve changed it up….but what did you start with? great. yep. I’m really gushing.)
The mitt pattern is this one. I did a latvian braid for the bottom edge, about ten rows of one by one two color rib, another latvian braid, two rows of plain knit, and then started the original “argyle” check on the back of the hand, and the one by one check on the palm of the hand.
Happy baking and knitting friends!