This rustic loaf offers a thin, chewy, golden crust full of a rye/wheat-like taste, which is neat considering it’s gluten-free. The interior is moist, soft, and dotted with flaxseed — a nice contrast with the thin, chewy, rustic crust. And it smells wonderful in a heady, bread-y kind of way. 🙂 (more…)
January 27, 2012 by brett
Category baked goods, breads, Recipes, side dish, starch | Tags: bread,dairy-free,egg-free,fish-free,gluten-free,peanut-free,sesame-free,shellfish-free,soy-free,treenut-free,vegan,vegetarian | 4 Comments
January 25, 2012 by brett
When a recipe calls for rice flour or glutinous rice flour (note: glutinous rice flour does NOT contain gluten), I always reach for Erawan rice flours. (more…)
January 21, 2012 by brett
Fish sauce should never have more than fish, sugar, and salt as its ingredients. Tra Chang, a smaller, venerable label that has a long history and is family-owned and-run, fits the bill. The flavor is well-balanced and nice. I use Tra Chang both for cooking and for making dipping sauces. My son, who is allergic to wheat and all forms of gluten, dairy, egg, tree nuts, peanuts, and sesame, has never had any reactions to Tra Chang fish sauce. (YMMV.)
January 20, 2012 by brett
This is a great recipe for home cooks who are short on time but happen to have frozen, deveined shrimp on hand. Get a pot cooking with rice, boil some greens in water seasoned with salt and oil (or peel and slice up fresh cucumbers and serve raw), cook this shrimp dish, and viola! Instant balanced meal.
The distinctive combination of caramelized sugar, fish sauce, and shallots as well as the use of raw herbs to finish the dish alerts you of this dish’s Vietnamese heritage. The cooking technique is clearly Chinese.
January 19, 2012 by brett
When our neighbors give us fresh purple yams from their farm, this recipe is what instantly comes to mind. Served over rice, this is one of the easiest and fastest meals possible. (more…)