Back in Canada…

After many hours of traveling across the pacific we are back in Whistler, British Columbia. We had a fantastic time in Australia but it is certainly great to be back in the land of snow! Whistler is having one of its best seasons on record and with over 35 feet of snow, we are happy to be back enjoying it.

Since being back, I have been frequenting my local grocery stores to pick up all my favourite gluten free products; Thai kitchen yellow curry paste, Glutino corn bread, Kinnikinnick english muffins and pizza bases, Bob’s Redmill gluten free cookie flour and Lifestream buckwheat waffles with maple syrup.

For a little touch of home I decided to make Jam Drops today. As a child my Mum and I would always makes these when I was at home board. It was one of my favourite recipes back then and still is today. To keep things interesting I decided to experiment a little. I find the Bob’s Redmill flour has a somewhat over powering baking powder taste, so I picked up a packet of Pamela’s Gluten Free baking mix at the store. This has a much nicer vanilla flavour, but the only problem is that once baked the cookies spread out much more than with Bob’s Redmill. To try and compensate for this I decided to use a little of both and voilà it worked like a charm. The mixture had a much nicer flavour and the cookies kept their shape. My next problem was that I had not had the chance to pick up any vanilla from the grocery store - I am still restocking the cupboards after being away - so in the interest of experimenting I decided to add 2 dessertspoons of gluten free custard powder. Wow! The result was delicious custard cream flavour cookie dough. I baked them for approx 10-12min before giving one to my non-coeliac resident food critic - my hubby James - and the result was a 10/10!

For the recipe check out Jam Drops on GFL Cooking.

Enjoy!