Here's a quick update on my Baking Odyssey!

Here's what I used up today:

All-purpose flour
Whole-wheat flour
Rye flour
Soy flour (contaminated)
Wheat germ
Wheat bran
Powdered sugar (contaminated)
Buckwheat flour (contaminated)
Vegetable shortening (contaminated)

Believe it or not, all of these went into a batch of english muffins that is rising right now. I'm hoping it's not a problem for their texture that most of these items don't have significant gluten content--we'll see!

And now, here's what I have left:

Some contaminated tapioca balls
A bag of contaminated poppy seeds
Some contaminated sesame seeds (these are easy to use up)
A package of straight-up breadcrumbs (I guess I'll give these away)
Lots and lots of oats (breakfast for the next few months)
A package of contaminated quinoa.

I can hardly believe that I've accomplished my goal of finishing up all the flours. A few months ago--even just a few weeks ago!--that seemed like an impossible task. So now I can soak and wash my rolling pin and the beautiful apron Claire gave me last Christmas, and finally dedicate them to gluten-free lives!

I was thinking of giving you the updated list of items in the freezer, but that's kind of boring. Suffice to say that it's like the list in my previous post, but longer.

I'll still be eating glutenous things at home for a few months, but no more baking and throwing flour around the kitchen. That's exciting.