I had grand plans to bake bread from scratch today – like, for realsies from scratch. Yesterday, I even busted out the dough hook for my KitchenAid stand mixer and set it aside on the counter.
However, after ringing in New Year’s Eve with pinkies out at a swanky dinner dance (and then continuing to whoop it up on a friend’s boat long into the wee hours), I closed my eyes at 4:00AM. When I finally dragged myself out of bed, the only thing I wanted to do with the dough hook was use it to end my champagne-induced misery.
So, for my first gluten-free baking project of the year, I cheated. After some brief rummaging around in my pantry, I found a package of Bob’s Red Mill Gluten-Free Cornbread mix. (Factoid: If you happen to live in the New England area, Ocean State Job Lot is a great place to find inexpensive Bob’s Red Mill items of all kinds, both with and without gluten.) I stocked up on some interesting-looking GF mixes the other day and cornbread was the first one to get tossed into my cart.
|Many thanks again to my brother-in-law, who HANDMADE this cutting board. So beautiful!|