King Arthur GF Flour

Some months ago I heard that King Arthur Flour’s GF blend was just the same as the blend I use out of Annalise Roberts’ cookbooks.  So I started including that on all my blog postings that used her flour blend.  I must have told my sister that as she got me a box of the baking blend as a Christmas gift; so I would have flour ready to use in a hurry without measuring. I was pleased with that thought.  Opened it the other day and started using it.  king arthur flour baking mixBefore I scooped any I did read the package label.  It does have the same 3 flours as my fav blend but there are some additional ingredients; xanthan gum, baking powder, baking soda, salt and a few other things.  She gave me the baking mix.  A different beast indeed.

Hmmmn I was a bit distressed by that finding.  But I really didn’t have any more blend on hand so I went with the box.  I added more leavening than was already in but not the full amount the recipe specified.  For example; if it said 3/4 tsp. xanthan gum  I used half a teaspoon.  And if it wanted 1 3/4 tsp. baking powder I put in a slightly over the tsp. measure of it.  Without knowing the percentage of those add ins I felt I should add some but not really all; I went with about 3/4 of what the recipe asked for.  I have made a couple of things; cookies and crust.  All turned out fine.  So you can use it in my recipes; just cut back slightly in those three items; baking powder, salt and xanthan gum.

If you really want the exact blend that I prefer you need to buy King Arthur’s mult-purpose GF flour blend; it appears to not have those leavening additions.  king arthur blendFrom now on I may make that suggestion at the bottom of my posts so you can use the King Arthur ready made baking blend if you want or have to.

I am hoping to make some thumbprint cookies later today; sure that they will be gobbled up.

Happy New Year folks!





Stuffed Squash for Winter Supper

Chilly days and nights demand hearty suppers. But your main dish does not have to be expensive or fattening. It can be gluten free and still tasty. This recipe is naturally gluten free.

I had some leftover hot Italian sausage. I had a sweet dumpling winter squash and a big red bell pepper. Some quinoa and an onion and I was in business to throw together a homey flavorful main dish. Add a salad on the side and it is a well balanced supper that can be baked and then seconds enjoyed for lunch. This makes 3 servings, can double the recipe easily, just bake it in a bigger pan.

sweet dumpling squash

sweet dumpling winter squash

stuffed squash 12-14 001

stuffed squash 12-14 002


I had the sweet dumpling on hand but I have made this same recipe with an acorn squash and with a delicata squash. A delicate is a small oblong squash with orange and green stripes on yellow skin.delicatasde

All three are great vessels for this riff on stuffed peppers. I happened to have a big red pepper and stuffed it as well.

Stuffed Quinoa Squash or Pepper


1 sweet dumpling or acorn winter squash
1 large red pepper or another squash
2/3 cup plain quinoa, rinsed well
1 medium onion, diced
2 hot Italian sausage links
1 tbsp EVOL (extra virgin olive oil)
1 garlic clove, minced

Heat oven to 400 degrees. Cut the squash from the tip to the blossom end. You probably should cut off that stem bit first; makes the cut easier. Scoop out the seeds and stringy stuff. Spray a small rimmed baking sheet with cooking spray and place the cut squash halves cut side down. Roast 30-45 minutes; check by piercing with a fork; remove when tender enough to stick the fork in but don’t cook it so far that it collapses. After the squash has been in 15 minutes add the red pepper squash which you have cut the lid off, emptied the seeds out and cut up the top third into small dice. Reserve the dice for later. The lower two thirds is a tasty vessel to hold more quinoa sausage filling.

Meanwhile, as the squash and pepper bake…. Heat 1 and a 1/3 cup of water, ½ tsp. salt and then add the quinoa, cover and cook 14-15 minutes.

While that cooks, put the EVOL in a frying pan, add the links which you have liberated from their skins. Cook 4-5 minutes, chopping them up as they cook. An alternative is loose sausage meat; 1/3 to a half pound should do it. Stir them up, flip to cook all sides. Should be browned but not burnt. After you flip them over add the chopped onion, cook about 3-5 minutes stirring often. Add the minced garlic and the top 1/3 of that red pepper cut into small cubes. Keep stirring and when the onions and red pepper bits are softening add the quinoa. Leave any liquid in the pan.

Stir the quinoa/sausage/veggie mixture. Heap it into the squash halves and the pepper half. Mound half the extra filling into a small 1.5 quart round baking dish. Place the three stuffed veggies on top and pour over the rest of the filling as well as any quinoa liquid in the pot. Cover with foil and bake at 400 degrees for 35-40 minutes. The veggie filling should be bubbling when it is done and the squash is tender to a fork.

Enjoy with a side salad. I reheated some of the leftovers for lunch the next day. It gives you something much better than something cold for your mid day meal.

If you don’t like red pepper; make it with 2 small winter squash and just leave the chopped pepper totally out. You could sub in half a chipped carrot for the red pepper bits. Use a mild Italian sausage if you prefer it less spicy or leave the sausage out to make the dish vegetarian. I am guessing you could try to bake it in your crock pot; maybe like 2 hours on high. If you try that let me know how it turns out. It is a versatile recipe for sure!

Republished from last winter in my blog (early 2015).