Q: I'm an experienced baker branching out into nut flours and other gluten-free flour baking. When I bake with wheat flour, I use the Ina Garten method (fluff, scoop, level). But with these other flours, I don't know how I'm supposed to measure.
You tried making socca and loved it, but now what? What else can you make with that big bag of chickpea flour now sitting in your cupboard? If you've fallen in love with this nutty, sweet flour, here are a few more ways to use it in your cooking.
Since going gluten-free, I've had lots of fun expanding my arsenal of flours. My latest discovery? DIY sunflower seed flour. I discovered "sun-flour" while developing my recipe for Fruit Crumble with Oats & Dates and have started using this wonderful ingredient in other baked goods, too.
Have you ever tried making your own crackers? Your very own crispy, crunchy, seed-topped crackers? My recommendation: try it. Definitely. Crackers are surprisingly easy to make at home with just five basic ingredients, a rolling pin, and a baking sheet. Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and dinners all week long.
Q: I enjoy baking desserts that often call for nut flours or ground seeds. I've been using an old metal meat grinder to grind my own flours, which resulted in a nice fluffy flour, but it has not aged well. I have tried using blenders and grinders but generally end up with more of a butter than a flour. Help!
I often wonder what would happen if I could pursue all of the ideas and dreams that churned within my brain. I might be a Nobel prize winner, best-selling author, philanthropist, olympic athlete, or a beauty queen by now. I would definitely be a better girlfriend, daughter, sister, and friend. I would listen harder, talk less, and love more. I would do all of these things, if only...
If you're taking the plunge into gluten-free eating this year, you might be feeling a bit overwhelmed right about now. With so much information and so many products out there, where do you even start? This straightforward guide to gluten-free flours and explanation for making your very own signature flour mix from Shauna Ahern of Gluten-Free Girl and The Chef is just what you need to get going.
My absolute favorite thing about the holidays — besides the time with family and friends — is hands-down the COOKIES! Retail stores and local craft shops are known to pass out a few fresh cookies to spread the holiday cheer as you shop, and I'll typically grab an extra sample or two when the wife isn't looking. "I'm just not sure if that's nutmeg or cinnamon I taste, I think I'll just have to try one more to be certain." Given all the good spirits and reason for celebration, talking the wife into helping me cook a batch of cookies at 10pm is also an easier sell. Last night that very thing happened while browsing through our Fannie Farmer cookbook. Brandy Snaps! Now this we have to try. Now!
Q: I am starting to experiment with different types of flours for baking. I purchased some soy flour and I am not quite sure what to do with it. I haven't found any interesting recipes and was wondering how to incorporate it into a recipe or substitute it for regular or whole wheat flour. Any suggestions?
Pizza gets a bad rap health-wise. And understandably so, I suppose. There's the oil and the cheese and the oh-so-delicious dough. But strangely I rarely feel guilty about the toppings themselves: it's usually the white-flour dough that leaves me feeling like I could've done better. But then, there are whole-grain pizza dough recipes, and some really fine ones indeed.