As if I don't already dislike cooking....try this on for size. And by the way, it's not gluten-free. It's GF. Get with the program, people. :)
So the kids and I decided to try this GF chocolate cake. I'm reading on the top right that it makes 2 - 2 Layer Cakes per bag. So two round pans today, two round pans another day. Right? Makes sense to me. Then I decided since two round pans equal one regular sized cake, maybe it would be fun to just combine into one bundt cake pan. But then I realize....maybe it doesn't cook right with that much batter in one pan? Maybe that's why it says to cook it in two round cake pans? So I decider to do two round cake pans.
I'm mixing in the ingredients and add 3 cups of cake mix as directed. As I pouring it I'm thinking, there is no way there is 6 cups of cake mix in this bag?? But I mix in the 3 cups and I do have some left. For fun I pour it out and measure it. One full cup. Not 3 cups.....as would be needed to repeat this process on another day. Not 1/4 of a cup, which would just mean they included a little extra for using on the cake pan after you grease it. I'm so confused. I walk in to show it all to Dan to make sure I'm not missing something. We both are confused. Who wrote these stupid directions? Who measured the cake mix at the packaging company? What am I going to do with one full cup of expensive cake mix left over?? Weird, weird, weird.
So I put the cakes in to cook and see that it says to cook them for "up to 30 minutes". What kind of time range is that????? Up to 30 minutes? Does that mean it's like 28-32 minutes but they decided to save space and just type 30 minutes? Does that mean maybe it will be ready after 24 minutes, but the maximum would be 30 minutes.
GOOD GRIEF!!! And after all this it will probably taste weird again. Sigh. We shall see. Ok, I just checked them at 24 minutes. Toothpicks came out clean. Tops look smooth and dry and fully cooked. Then I wondered.... So I poked the toothpick back into the same hole and it came out gooey. Okaaaay. So it has like a crispy crust....and soggy center. So needs to cook longer. Weird.
Ok, done at about 29 minutes. Cooling now.
What other GF news do I have? After church I cut up slices of the Honey Oat GF bread I got from the Gluten-Free Bakery Eleanor's. Oh...I forgot to post about that. Duh. Would you believe there is a totally GF bakery about 20+ minutes from my house? I went to check it out at 10am last Thursday. Only to find out it was closed. Huh? I thought all bakeries opened at the crack of dawn. UGH.
So I went back later. Brought home 1 loaf each of
Honey Oat bread: Pretty good
Cinnamon Roll bread: pretty good
1 dozen GF cookies: delicious! Odd texture as usual, but very tasty!
1 GF turkey sandwich - weird. Instead of their bread they used like a cornmeal pancake. Very bland and just not that good. Only good thing was the honey mustard and turkey on it.
1 GF Lentil Soup: delicious!
Total cost: $39
Anyway, I decided for lunch today we would all eat GF bread. So that meant I only got out "my" butter so it would not be in danger of cross contamination from wheat floured bread. But then at the end of the meal Austin asked if he could toast his bread, but got wheat flour bread and brought it over ot the table. Which led to me freaking out when he almost put his knife into "my" butter. Sigh.
Because of this kind of thing, Dan wants us to only have GF bread in the house. I'm resistant to that. I would like to keep so much of everything normal. And just have me be the one who has to make some of those changes. LIke in the future, everyone else eats wheat flour bread with their meal and I get my GF bread buttered with "my" butter before I bring it to the table and it will stay nice and wheat crumb free in the fridge. Sigh. I do see Dan's point. If we just did the whole family on GF bread it would simplify mealtime. But how often am I going to have to run 25 minutes away to the bakery to get it? I guess I can freeze a loaf at a time. That would help. But come on...the GF bread is pretty good from Eleanor's, but kinda odd still. More solid, less moisture, and more expensive. It's way better than what Harmon's offered. I am ok with eating it. But I'd rather have the rest of the family eat regular bread. WE'll see. It will take some time to work these bugs out.
Oh, and by the way, I screwed up again. I took the sacrament. I knew this would be an issue, but had not talked with Dan about it yet to figure out what to do. And forgot. As soon as I at the piece of bread I whispered to Veronica, "Whoops."
Not sure what to do about that. Buy GF bread for the entire ward every week? Not likely. As for one tray that's just GF bread or a GF cracker for me? Not likely. A different suggestion Dan read makes me roll my eyes but actually seems like the best idea. I put in a little zip lock bag a small bite of bread for me for the sacrament. I give that to the Priests each Sunday. They put my little ziplock bag....all protected from "dangerous" wheat bread crumbs on the tray with the other little wheat bread pieces. It gets blessed. We sit in the same place each Sunday and a nice deacon's job is to always make sure the right tray gets brought to me where I can take the ziplock bag, open it up, and eat my GF sacrament bread bite.
Sigh. It will work out. But I hate the special needs stuff. I'll send the bishop an email and run it by him. One other woman in the ward has Celiac. I wonder what she does?
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