First and foremost, I want to give a very sincere “THANK YOU” to everyone who has left comments here and on Facebook with words of support and encouragement after the recent trademark debacle. My cup runneth over.♥
If you are just tuning into what is happening in the world of urban homesteading, please take the time to learn the facts of what has transpired from the eyes of the “affected” parties. K Ruby Blume from the Institute of Urban Homesteading in Oakland, CA, has written a very thorough summary to describe what has happened up to this point with the trademarking of “Urban Homestead” and “Urban Homesteading”. That’s right, TRADEMARKING. Also, breaking news, I highly encourage you to read the response from Kelly Coyne and Erik Knutzen, authors of The Urban Homestead: Your Guide to Self-Sufficient Living in the Heart of the City, and their publisher, Process Media. They are being represented by Electronic Frontier Foundation and, I have to say, together they have drafted the most straight forward, to the point, kick the Dervaes’ in the butt letter I have ever seen. Set it to music if you can.
Now it’s time to join the hundreds, hopefully thousands, of urban homesteaders out there who are declaring today as the day we’re flooding the internet with unadulterated Urban Homesteading — Urban Homesteaders Day of Action. I’ve recently given my take on what urban homesteading means to me, as well as, how I got started with this blog. I want to expand a little on that and then get back to more “business as usual” for this blogger and share a recipe and a giveaway!
While urban homesteading is all about becoming more self-sufficient, don’t be fooled. It’s not a selfish act. “It’s not easy being green” to quote a famous frog. One of the big reasons more and more people are joining this movement is to opt out of the current industrial food system that comes with horrible environmental, health and social implications. We want to make a difference and the only way we can do that is to change what is within our own control — our homesteads. So becoming more self-sufficient is actually a very self-less act. <END RANT>
Ok, now for the BAU portion of this blog. Before I was so rudely interrupted by the D. family I was doing a series of gluten-free recipes for the many people I know who are switching to a gluten-free diet (me included). I have been working hard to master an all purpose gluten-free flour mix based on Gluten-Free Girl’s formula of 700 grams whole grain flour + 300 grams starch. I have a favorite to share.
Here it is:
400 grams brown rice flour
100 grams almond flour
100 grams buckwheat flour
100 grams millet flour
150 grams arrowroot
150 grams potato starch
Just mix it all together and use just as you would with any all-purpose gluten-free flour. I have even been successful substituting this for whole wheat flour in cookies, cakes, muffins, etc. Of course breads are a whole different animal. I grind all of my own grains, beans and nuts — one of my favorite homesteading practices — because it’s cheaper and healthier since a substantial amount of a grain’s nutrients are lost within 72 hours after being ground. If you don’t have your own grain mill, it’s worth looking into. I have the L’Equip 760200 NutriMill Grain Mill and love it. I do not grind nuts in it, though. I use my Blendtec for that. I have heard you can also grind beans and grains in a Blendtec or Vitamix, but I have never tried. If anyone has any experience with that I would love to hear about it. If it’s not an option to grind your own flours then you can buy them already ground at significantly lower prices online depending on what part of the country you are in. I list some good sources here, as well as more about the all-purpose flour quest.
In the spirit of the urban homesteading movement and all of the love that’s been shared over the past few days, I am giving away 3 quart sized jars of my gluten-free flour. All you need to do to enter is leave a comment telling me…
A. How you demonstrate homesteading or maybe how you plan to if you’re not quite there yet. OR
B. What you’re going to make with the flour
The deadline to enter is 8 a.m. CDT on 2/23. At that time I will generate three winners using Random.org. Good luck!! As much as I’d love to ship internationally, I’m afraid U.S. residents only.
Please be advised that these grains were ground in a mill that has previously ground wheat flour. I have ran many, many batches of gluten free grains through it since that time, but if you are concerned about cross contamination then be warned.
Also, if you are NOT eating gluten-free then don’t be afraid to enter, as well! This is just whole grain flour, so it won’t hurt you
So, I’ve told you my favorite way to demonstrate homesteading. Now I’ll share my family’s favorite recipe we use this AP GF flour in — PANCAKES!!!! “A big one” as my 2 year old says!
You can use any all purpose flour here, even gluten flour. In fact, this is the same recipe I’ve always used for pancakes and I just swapped the whole wheat flour for gluten-free and it works beautifully.
1 1/2 cups gluten-free all purpose flour
1 cup rolled oats (certified gluten-free if you are that intolerant to gluten)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cup buttermilk (dairy or non-dairy — I use almond milk and add 1 tablespoon of lemon juice or vinegar)
1 egg, slightly beaten
1/4 cup butter or coconut oil, melted but not hot
1/4 cup honey
1 teaspoon vanilla
Mix the dry ingredients together in a medium sized bowl. In a separate bowl, mix the remaining ingredients. Pour the wet ingredients into the dry and stir until just combined. Allow it to sit for 10 minutes. Meanwhile, heat a skillet over medium until hot. Brush with butter or oil. Pour 1/4 cup of the batter onto the hot pan (as many as will fit). Cook until the bottom is set and bubble appear in the batter. Flip and cook for another minute. Remove and serve immediately with maple syrup or pure honey.