Who am I? My name is Erin. I guess you could say I’m an artsy twenty-something. (That would be the short answer.)
I’ve been baking for . . . pretty much my whole life. Not professionally; I just love to do it. To me, baking is like making a present for yourself, getting to unwrap it, and THEN getting to eat it. That moment of opening the oven door to check on a pan of cupcakes, toothpick standing by, and seeing the little risen tops browning and looking so much more delicious than when I put a cold pan of batter into the oven . . . that’s the best.
I like to try new recipes, and to feed people. (Anybody; picky eaters are a personal challenge. For example: I became friends with some vegans, so I’m working hard on getting a handle on vegan baking.) And if it’s healthy (the easier to tempt them to eat . . ), well, all the better.
My parents, Bob and Cathy, own Hodgson Mill. It’s very cool, and a little weird, that I can go into a grocery store and I might run into some Hodgson Mill products. (Exploring supermarkets was a mainstay, and running joke, on family vacations.) I like it though. I’m a huge fan of the products–I’ve grown up baking with them, and eating them, and I think they’re worth sharing. I’m incredibly proud of my parents’ hard work and dedication to making really good food, that’s also good for you. They are some of the hardest-working people I know. I love them to pieces.
Also, you should probably know I’m a pretty curious person. I’m a voracious collector of skills. Sewing, drawing, sculpting, juggling, guitar; you name it, I’ve probably dabbled in it. Photography is another interest, and I’m hoping to have some fun with food photography here. (I actually prefer ugly pies . . . I think they taste better. I may have to put some extra effort into presentation for y’all.) I find food history fascinating (what people used to eat and where recipes come from, as well as the provenance of our food, which is a bit tangled these days). I’m hoping to research and share what I find here.
Why am I still talking about me? Let’s talk about food. That’s why we’re all here.
hodgsonmillblog.wordpress.com 
My favorite part of baking is the hollow tap, tap, tap sound the bread makes when it’s ready to come out of the oven. Oh, and if Glade could duplicate the aroma, wouldn’t they make a bundle?
@ prov31wannabe : Daaaaaaarn tootin’ on the ‘bread-baking’ eau de toilette. I’d buy it in a hot minute.:).
I’m looking for some gluten free and corn free recipes as I have an allergy to both.
Thanks,
Moe
Hi Moe,
Oh dear! Gluten AND corn, that’s a tough one!
Hmm, I’m going to be experimenting with our Gluten-free Multipurpose Baking Mix (http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Multi-Purpose-Baking-Mix/71518-02100-001_Group.aspx) in the near future. That’s one product I can see doesn’t have cornstarch in it. (Cornstarch is often added to improve the texture in baking, either gluten-free or regular old wheat flour).
I will add that this may not be made in DEDICATED corn-free facilities (I’m not sure those even exist?), since I believe Hodgson’s other gluten-free mixes have cornstarch in them. I’ll ask Hodgson’s customer service what they think, ok?
Sadly that mix contains xantham gum which is normally from corn. You would have to find out from the supplier if it was corn free.
Have you made any donuts yet using the HM gluten free cake mix and donut pans?
I need help! I bought the whole wheat muffin mix (7 oz.) and I want to make sugar free low fat or fat free zucchini muffins. I dont know what to add to the muffin mix. Please help!
Hi Tina,
Thanks so much for reading the blog! I’m really flattered you asked for thoughts on the whole wheat muffin mix.
I’ve never tried zucchini muffins with this mix, but I can make some suggestions. I’ll ask Hodgson Mill’s customer service if they have any thoughts, too. It sounds like you have an experiment on your hands.
Thoughts:
1. The whole wheat muffin mix is low-fat to start with, but I’m afraid that mix does contain brown sugar, so if you make muffins with it, the end result can’t be sugar free.
2. If you’re still going to try to make lowfat zucchini muffins with that mix, I’d recommend using applesauce or apple butter to replace fat. You could use 3/4 cup of either of those (apple butter will make it sweeter, but you can find sugar-free apple butter sometimes). Either will change the texture slightly. There are lots more helpful substitutes for fat to try on this website: http://www.foodsubs.com/Fatsoils.html. Each one changes the flavor and texture slightly, and you may or may not find them where you are. It may take a few tries to find one you like best, or maybe it will be a mixture of two.
3. Since that mix only makes six muffins, I think you could only add about a cup of grated zucchini. Start there, and if you like it all right but want more zucchini, then maybe try 1 1/2 cups in another batch.
4. If you’d rather start from scratch, I’ve made zucchini bread with only maple syrup as a sweetener, and it worked really well. Sugar-free! I think the key to any recipe hack is finding a substitute you like.
I hope your baking goes well! It’s definitely the time of year for zucchini bread. 🙂 I have some in the oven right now.
Cheers,
Erin
Hodgson Mill Baker/Blogger
Hi Erin, I recently purchased a bag of organic, wheat free, yellow corn meal. The corn bread recepie on the bag includes the ingrediant ‘Wheat Germ’. What is the purpose of adding wheat germ to a gluten free product??
Erin, I just started working at Hodgson Mill and after reading your bio I feel like we are kindred spirits! I agree that our products and delicious AND nutritious and had an immediate sense of pride for the company when I started not long ago. I also “dabble” in lots of things (e.g. vegan cooking, gardening, dog training, sewing, hoola-hooping, etc…) and share your sense of curiosity. Thank you for your unique and delicious recipes!
I just bought a box of the Milled Flaxseed so that I can add more fiber to my diet. How can I use that in recipes?
Thanks,
Moe