This past year has rushed by, and I'm not even sure where it went. I've been in Washington the majority of the year, so I've gone through a blur of new housemates and friends, school, exploring Seattle, and soul-searching. All good stuff, right?
And baking. So much baking.
There was a time when I preferred cooking to baking, but since going gluten-free, I've come to love playing around with my ingredients. I find it almost impossible to follow a recipe, even my own, without changing something around. Why make something the exact same way twice when you could do something different each time?
Today, I've become a slave to my love of baked goods, mixing gluten-free flours with abandon and experimenting like a crazy woman in the kitchen. If a few days go by without being able to bake, I start getting antsy. Baking has become my meditation, something I can do when my mind starts whirling. In the kitchen, my focus narrows, and I can concentrate on using the perfect amount of almond flour, the correct type of starch, debating whether to go with xanthan gum or flaxseed meal. The kitchen is perhaps the only place where I can truly be in the moment.
All this is simply a prelude to telling you two exciting tidbits of news in my life. They both involve baking:
- I'm writing a cookbook. If you follow me on Facebook, you probably already know this, but if not, here's the short story. First, I fell in love with the blog, Real Sustenance, written by Brittany Angell. Then, Brittany and I connected on Facebook. We started talking and realized how confusing all the gluten-free flours still are, even to those of us who bake with them daily. So we got this little idea that got bigger and bigger, and the next thing we knew we had turned into mad scientists... Gluten-free mad scientists of course. Of course there's more to it than that, but the bottom line is: we want to learn everything there is to know about all the gluten-free flours, and package all the information up in a beautiful cookbook to share with you. No more googling every time you want to figure out how to substitute one flour for another. Just look it up in your handy dandy Guide to Gluten-Free Flours.
- On June 28th, I'll be turning 29. The last year of my twenties! (Eek?) 28 has been a blast, and I'm determined 29 will only be better, but I'm asking you for help to start it off on the right foot. You see, I'm on a quest to come up with the perfect birthday cake. A gluten-free, dairy-free, sugar-free birthday cake. So here's the challenge:
Bloggers: E-mail the link to your Gluten-Free Birthday Cake post to me at iris(at)thedailydietribe(dot)com. Include a photo that you would like to accompany the link. Please link back to this post to help spread the word.
Don't have a blog? You can still join in! Email your recipe to iris(at)thedailydietribe(dot)com along with a photo if you have one. Tell your friends on Facebook to check out your recipe on June 28th!
Deadline: Please e-mail me no later than June 25th. On my birthday (Tuesday, June 28th), I will post a roundup of all the cakes we've come up with.
Sound good? Any questions? Ready, set, go!