What’s a grain, a flour, and a sweetener? Hint: it used to be a popular foodstuff in the U.S. back in the pioneer days, and it’s still popular in African and Indian dishes. You can make beer out of it, too. It has more fiber (and iron) than and nearly as much protein as soy [...]
Continue reading about A Grain Too Useful to Ignore — Especially for Breakfast!
Pie pans are great for making pies. (They also make beautiful tortilla presses — the bottoms are nice and wide and the curved sides become handy handles.) But you can make more than pies in pie pans: the roundness of them makes them ideal for laying out scalloped potatoes, for example, or making quiches or [...]
Good crackers are hard to find–most of them contain unpronounceable ingredients, damaged oils/fats, and several kinds of sugar…and then there endless lists of artificial dyes and flavorings. But crackers are so handy to have around! Whenever I make pancakes or crepes, I always have plenty left over–why not make extras for the next day’s breakfast? [...]
…flour, that is! Why just just one when you can mix and match to your heart’s desire? Just be sure to remember a few rules when baking standard recipes (gluten-free is a different ball game): You can freely substitute gluten-containing flours for one another. (Gluten is a protein found in some grains.) These flours include: [...]
What a handy kitchen tool! Although it’s sold as a coffee/spice grinder, I bought this to grind my own flour. Thanks to its fast-spinning blade and its relatively-small size (trying to grind a puny cup of grain in a Cuisinart is like trying to roll a bowling ball down the length of a strip mall), [...]
While frosting can be a delightful addition to a cake, it can also weigh down a cake’s delicate flavor and texture. That’s why I prefer to use full-fat Greek yogurt–not only is it much lighter than buttercream, it’s much more versatile. In this example, I topped Death by Chocolate with a dollop of yogurt, a [...]
Gluten is a protein found in wheat and some other grains–it’s what gives bread its springy, chewy character. Many people are discovering, however, that they have an allergy/intolerance to gluten. While I’m fortunate enough to able to eat any grains that catches my eye, some of my dinner guests cannot…and besides, I enjoy sampling non-gluten [...]
