handpainted flour sack towel, copyright Erin Rogers Pickering
My daughter goes running joyfully through the house to notify her Daddy... "Mommy's baking!" I bake every week now but she is no less excited. It's all gluten free, and she, and my husband, gobble up the muffins and bread I bake, barely waiting for them to cool.
I was never a baker - probably made 5 cakes in my entire life. Especially from scratch. Any recipe with more than 8 ingredients intimidates me. So I use mixes, and I experiment... adding to the batter to make them as healthy and interesting as possible... canned pumpkin, bananas, berries, yogurt, nuts, etc. Some have been more successful than others, but all have been tasty.
Truthfully, I don't experiment with the bread too much - took me too long to get it right, so I am afraid to deviate. Tweaking the time and oven temperature, how warm the kitchen needed to be for the rise, which rack gave the best results kept me occupied. But, we ate all the trials along the way because this bread is damn tasty and goes fast in our house.
I use Whole Foods 365 Brand Corn Muffin Mix, Muffin Mix, and Sandwich Bread Mix. I recommend these mixes for ease of use and for the excellent taste and texture. Eating these is not missing out.
And, it is very satisfying to have safe, healthy fresh baked goods in the house.