Overcome your gluten free kitchen issues.
Posted in gf flour on Jul 9th, 2009
We eat waffles often at our house. But rarely for breakfast. Too much fuss, too early in the bleary a.m. It is breakfast for dinner, or lunch. The waffles might be amaranth, buckwheat, corn, Montina, teff, or simply Bob’s Red Mill gluten free flour. I use whatever I have. I started all of this long [...]
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 [...]
When you first learn about the gluten free diet, your are told no wheat, rye or barely. But rice is nice. Maybe you thought, OK, that is simple, easy, and boring. Au contraire. Rice is a staple all over the world. Think of standard dishes like Latin American arroz con pollo, Indian curries, Asian fried [...]
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