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Paulette Insall, Abstract Art for modern contemporary or traditional decor | Portland, OR

Creating a Joyful Atmosphere

Colorful abstract art inspired by nature that transforms the atmosphere of your home or business. Imagine coming stepping into a space that fills you with feelings of joy and calm. Using her innate sense of color and design, Paulette Insall creates original paintings that do just that. They have been called jewels full of joy, light, and dancing color by her 100s of clients. Her elegant timeless artworks work perfectly with any decor style, whether your decor is modern and contemporary or a more traditional and romantic style.  Born and raised in Alabama, she now lives and works in Portland, Oregon and ships her art to clients worldwide.

gluten-free bread adventures....southern cornbread

Since having to avoid gluten containing foods for the past five months {have been diagnosed gluten-intolerant and will soon be having tests done for celiac disease}, I have been struggling trying to cope without bread.....a main staple in my daily diet my entire life. Oh, this southern girl LOVED her bread! Let me tell ya! Especially cornbread! So suffice it to say, eating ain't been easy these past few months. Just going out to eat....something that made things easier in the past....actually makes life harder now. I also found out I'm dairy intolerant as well {which I've suspected for years because I was lactose intolerant for most of my 20s and took Lactaid pills to cope with the discomfort}, so no more cheese or ice cream for me either. As well as a few other foods....which I mentioned in this post. Since the diagnosis, I've also figured out on my own that I'm also intolerant of garbanzo beans/chickpeas....so no more hummus for me. So no garbanzo bean flour {which I'm finding alot of pre-packaged gluten-free baking mixes use} else I'm in a horrendous amount of pain for hours....and can't do much else besides lie on the couch. Yeah....no fun.

On the plus side, since going gluten-free I've lost 10 more pounds...making for a grand total loss of 37 pounds {I now weigh around 115 lbs. on my little 5"-2 1/2" frame}....and can't seem to put on weight anymore. I do think that doing the green smoothie/raw foods thing in the beginning of this food journey did a lot of healing of my digestion process and metabolism....no telling how much damage I'd done over the years of eating whatever I wanted. I now have the metabolism back that I had in college, which is a miracle direct from God! Not something that I thought I'd ever be able to say!

So, my plan is to share my successful gluten-free adventures with you here 'cause I know that many of you are struggling with similar issues right now.  I pray that it will give you hope that you CAN do this and know that you are not alone!

Here's pics of the flours+corn meal+non-dairy milk I used. The recipe will be below the pics. Let me know if you try this and how it turns out. Oh and if you make any modifications of your own. :) xoxo

My modified version of this recipe from Gluten-Free Girl Click here for a printable PDF version

1/4 cup sorghum flour 1/8 cup tapioca starch 1/4+1/8 cup cornstarch 1/4 cup sweet rice flour 1 teaspoon sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon flax meal ¼ cup shortening (not butter) 2 large eggs 1 cup coconut milk (i like so delicious brand) 1 cup yellow cornmeal

Preheat the oven to 425°.

Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.

Cut the shortening into the flours, like you would when making pie dough. Do this until you end up with walnut-size pieces in a sandy flour. (Shortening is essential here. Butter just won’t work the same. My granny loved her Crisco!)

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir. {Notes: I added my cornmeal in the beginning with the flours and it still worked, even though my batter was a bit lumpy. Batter will be thin.}

Pour into a well greased {with solid shortening} 9" round cast iron skillet {preferred} or a 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

Notes: Don't expect your gluten-free foods to be exactly like their glutened counterparts....they won't be. Typically, the batters will be thinner...they won't rise as much...and they won't taste the same...they aren't supposed to 'cause they are not made from wheat. Go in with an open mind and you'll adapt much more easily. Occasionally, you'll come across something that will be almost like the original {as was the case with this cornbread for me} and even better than the original. The key is to keep things as simple as you can and take baby steps....just roll with it 'cause otherwise you'll drive yourself nuts! lol!

Much love + blessings,

Paulette Insall
Abstract Art

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