Overcome your gluten free kitchen issues.
Posted in sorghum on Jun 25th, 2009
Sorghum is my new favorite all purpose gluten free flour. I cannot use it straight up to replace wheat flour in every recipe. But it works in many. I also like that my regular grocery store stocks it now, it is not crazy expensive, it is easy to work with, and it’s whole grain. It [...]
Posted in gluten free grains on May 26th, 2009
It looks like birdseed, heck, it is birdseed. Other than being gluten free, what is so great about millet? It makes great crunchy muffins for one thing. Today we do two, one with buttermilk, one vegan.
I started with a wheat flour and whole grain millet recipe from Cooking Light. Imagine millet in a mainstream magazine [...]
Posted in gluten free grains, recipe on Apr 22nd, 2009
Despite the wheat name, buckwheat is gluten free. The triangle shaped seeds are called groats, or kasha if they are roasted. Buckwheat is important in eastern European and Chinese cuisine. Today we feature a central European delight, Belgium waffles. You can also make simple All-American pancakes with the same recipe.
At our house, we love breakfast [...]
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