It’s raining here….again. We were just about to dry out.
Our drive way is a river, our lane is a lake
But inside we are dry, the wood stove is going, my wood supply is protected, my kenneling is dry.
Your friend on a very soggy western side, of the Rocky Mountain Divide, farm
🙂
Linda
Another storm has rolled in complete with W.I.N.D.
This mass of ‘stuff’ is covering the whole sky, now, as I write. Along with the storm comes moisture so OF COURSE the corn is now too wet to harvest. Everyone, including us, has had to pull off the corn harvest. Trucks, combines and grain bins are sitting and waiting.
Corn is back up over 15%
Aren’t you glad you are not a farmer? Or maybe aren’t you glad you are not trying to harvest corn?
What a struggle this year has been.
We also got our water (irrigation) bill for the year. The cost is stunning! Amazingly stunning. And discouraging to say the least.
So moving on….there is nothing we can do about either problem…Finally here is my gluten-free cracker recipe:
Premium Saltine Crackers
1 c white rice flour
1/2 c brown rice flour
1/2 c cornstarch
1 1/ teapoons baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon salt
6 tablesppons cold butter, cut into small pieces
1/2 c cold water
Kosher salt, for sprinkling
1. Preheat oven to 425*. In a large mixing bowl, combine dry ingredients. Add cold butter. Blend, using medium speed on handheld and stand mixers, until butter is cut ino the dough and no large pieces of butter remain. When corectly mixed, dry ingredients should resemble lumpy sand; some pea-size pieces of butter will remian. Add water and blend until a dough forms.
2. Place a 12 x 16 inch piece of parchemnt paper on a work surface. Place dough on parchement paper and cover with another 12×16-ince piece of parchment. Roll dough incredibly thin (the above photo shows a too thick roll…so don’t roll it this thick). When you think the dough is thin enough, roll it a little more. The dough will cover about two-thirds of the parchment paper. Remove top parchment paper. Prick the dough all over with a fork. Using a pizza wheel, cut the dough into cracker-size pieces, or a size you like. Generously sprinkle kosher slat all over the top of the dough.
3. Carefully transfer parchment paper with dough to a baking sheet. Bake for 20- 25 miuntes or until the crackers are golden brow.
4. Remove pan from the oven. Allow crackers to cool on wire rack completely.
Makes about 2 dozen crackers.
(adapted from Easy Gluten-Free Baking by Elizabeth Barbone)
Have a nice weekend everyone,
Linda
Life on a Colorado Farm 