When you’re on a restricted diet, you’ve got built in limits. For those of us who are gluten-free, alternative flours are an expensive fact of life.
I’ve tried both store bought and homemade flour mixes. I like quinoa flour, brown rice flour, and almond meal for various purposes.
But there’s another flour I really like for baking that you might not find at your local health food store: coconut flour. …continue reading
I’ve been making A to Z bread for years, aptly named because you could basically add anything from A to Z and still use the same recipe. I got the original recipe from Real food for Real People, and recently altered it to fit my new dietary needs. I replaced the wheat/white flour with a gluten-free flour blend that I mixed myself. The results were great.
The original A to Z recipe calls for 3 cups of white flour and then allows for 2 cups of any 31 fruits or vegetables on their list, starting with grated apples and ending with grated zucchini. The version you see pictured here is Pumpkin Bread. It is gluten, corn, and casein-free. It is easy to make and bakes up in about one hour. …continue reading
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