Tag: baking gluten free

“Stress, Guests, and Cinnamon Rolls

Some people are stress eaters. I, on the other hand, am a stress baker.
 When I get really, really stressed—I bake.
Unfortunately for me, I also eat what I bake. And I only bake things I like—like cinnamon rolls and banana bread. (Yes, I baked them even before the pandemic!)

I’ve always been a baker, but when I was diagnosed with celiac disease and had to go gluten-free 20 years ago, I had to change my recipes. I had to adapt to different flours to get the same taste my brain remembered. Luckily, I’ve adjusted. Unluckily, I still eat what I bake.

This past weekend, my daughter got married. It was stressful—but manageable. The family and guests that came with it? Less manageable and much more stressful.

I always have expectations about people’s behavior—maybe because I know how I behave as a guest. And in my foolish optimism, I expect the same from others. I’m usually wrong. But we’re only responsible for our own actions—and that’s where the stress comes in.

It’s stressful enough dealing with all that, but then all the flights back to my guests’ home country got canceled. So now, it looks like I’ll be hosting people longer than I expected—while also going to work, managing expectations, entertaining guests, handling stressed dogs, and just trying to return to my regular routine.

So: stress baking.
I’m writing this while my dough is rising, and I’ll be putting my gluten-free cinnamon rolls in the oven soon. Hoping the smell of cinnamon will calm my nerves.

(Recipe: Ultimate Cinnamon Rolls from Pamela’s Products, for the curious minds.)

Living In a Food bubble

I love cooking books, I love cooking shows, love kitchen gadgets and I really love to watch my country’s Master Chef. The only problem with what I wrote in the previous sentence is that I hate cooking but I really love eating. I don’t come from a line of cooks or mini chefs, I come from a line of those who find short cuts. When my kids were young stir fries were eaten frequently as was pasta, pizza, quesadillas and tacos, all foods that were easy to make with 3 young children.

The last 3 pandemic years when we were all home kinda changed my love hate relationship with the kitchen, I started cooking more and trying new foods and flavors. When I watched Master Chef I discovered foods I have never heard about before that apparently are commonly eaten in my country, foods that I have never heard about. When I say this my husband keeps reminding me that we have not lived there for 30 years so that might be it. But in reality when I researched this I discovered these foods were there always. I apparently have been living in a food bubble.

Technically food bubbles are not bad thing if this is what you like, we all have our go-to comfort foods that we can eat all day and every day. I do have to add that I am a Celiac, which means I do not have the food freedom that most people have. But during the pandemic I decided to expand my food range and try new things or even convert some interesting menus to become gluten free.

I have succeeded on some and failed miserably on others. My baking skills have improved and I can make a mean gluten free Brioche and focaccia bread that are not hard as a rock the following day. I also discovered more ethnic north African foods I like and figured out how to make them. My fails were on foods that were foreign to me and I had no intrinsic feel of what they taste like, just how they look like on TV or on paper. But my food journey is not over and I am continuing on my mission of breaking my food bubble.