From Scratch Club

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  • Gluten-free jam bars

    • Christine on February 20, 2017

      These came out great! They are quite sweet though -- I have a similar (gluten-full) recipe that uses half the amount of sugar, so I think reducing it a bit probably wouldn't hurt, though I haven't tried it yet. The brown sugar does make for nice caramelized edges. This is going to sound a little odd, but I actually used leftover (dry) brown rice baby cereal to make this -- my son wasn't going to finish the box, so I wondered if I could use it in something else. As it turns out, the baby cereal I had was just enriched brown rice flour, so I figured I could bake with it. This recipe used 1.5 cups of it and I had no problems at all!

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  • Language English
  • Countries United States

Publishers Text

We are a small group of women, living within the Capital Region (Albany, Troy, Schenectady, Saratoga Springs) striving for a sustained connection to our kitchens, gardens and our communities by being advocates for local food, farming & home cooking.

We host two food swaps a month where home-cooks swap homemade foods.

We also host a no-pressure food book club on GoodReads and a monthly Podcast, From Scratch Club Podcast, which features interviews with everyday people making a difference in food. Find us on Itunes.

Lastly, we run a DIY Food Projects & Cooking School: FSC Academy. The classes offered are a variety of DIY projects from Home Dairy (soft cheeses, yogurt & butter) to bread baking to canning & preserving the harvest.

The rest of the month we are on the blog, sharing 'all things food' in hopes of inspiring people to jump back into the kitchen, their gardens and communities as a daily way of life regardless of income, space & time.