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Posts Tagged ‘bob’s red mill’

  1. Hippo Flatbread

    June 21, 2012 by brett

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    Flatbread plays an extremely important role in the cuisine’s of most cultures around the world. It is the building block, the basis, of many a meal worldwide. Flatbread fills the belly, nourishes the body, and feels good in mouth and hand in all its soft/chewy/crispy/crunchy glory. It can be eaten alone (it’s so convenient on the go — a great stroller snack), or it can accompany stews, curries, meats, veggies — whatever you like. Flatbread is like rice, the perfect white shirt, and the name Michael*: It goes with everything.
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  2. Chocolate Craze Spider Cake

    June 14, 2012 by brett

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    This was my son’s birthday cake this year. I was so happy he loved it!!! ­čÖé

    An old-fashioned term, “spider” refers to a cast iron skillet, which I use to make this cake; spiders are not an ingredient. ­čÖé Pineapple Upside Down Cake is probably one of the best known spider cakes baked today.

    The use of vinegar and baking soda to provide the acid/basic-inspired rise of the cake, and the oddball directions to add liquid ingredients into three “troughs” or indentations in the dry mixture, followed by pouring water all over the top, provide unmistakable clues to the ancestry of this cake. This cake is a gluten- and allergen-free descendent of an American classic known by many names: Crazy Cake, Wacky Cake, Oil and Vinegar Cake.

    Typically, Crazy Cake is made in an 8″ or 9″ square pan, though I’ve seen it doubled into a 9″ x 13″ sheet cake creation as well. In the past, I’ve made my own gluten- and allergen-free version in a 5″x7″ Pyrex baking dish. (To see a lemon version, check out Lemon Craze.)

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  3. Hippo Bread

    April 29, 2012 by brett

    Gluten Free Hippo Bread

    Every gluten-free cook has his or her signature bread recipe. This is mine.

    A derivation of┬áNeat Bread, Hippo Bread is superior in terms of texture, taste, and appearance thanks to its key ingredient, plain, homemade┬ásoy milk. Homemade soy milk acts as a binder, tenderizes the loaf’s crumb, adds a creaminess to the flavor, and imparts an attractive, slightly golden hue.

    Gluten Free Hippo Bread

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  4. Ingredient Spotlight:
    Erawan Rice Flour & Glutinous Rice Flour

    January 25, 2012 by brett

    Bread
     Erawan Glutinous Rice Flour

    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…)