Gluten Free. Inspired by glutenfreebaking.com, bettycrocker.com, and our friend Nathan who can’t eat chocolate .
So you want to do adventure travel (or Expedition travel as defined by Lindblad/National Geographic) and you want to take good pictures. ☺
Stages of photographic development:
Stage 0: Use an Android or an iPhone. This will save you a lot of money and insanity. These cameras also make phone calls. Continue reading “Stages of Adventure Travel Photography Insanity”
Quick high fiber breakfast for a summer morning. Just mix it together the night before, and it’s ready for you in the morning. Continue reading “Cold Oatmeal”
I’m developing an egg-free version of my Gluten Free Challah. This recipe is a work in progress. I’ll change this comment when I consider the recipe finished, but until then it’s subject to change. If you try my recipe and want to share anything you’ve learned, I’d love to read your comments. Scroll all the way down to the end of this post for links to the baking pans I use, and general notes. Otherwise, my most recent experiment is at the top. Continue reading “Gluten Free Vegan Oat Challah”
This recipe depends on Bob’s Red Mill Gluten Free All Purpose Baking Flour, which our rabbi researched and approved for Pesach for people who eat legumes.
This recipe was modified from ‘Jerusalem: a cookbook’ by Yotam Ottolenghi and Sami Tamini
- 3 ½ Tablespoons Arak, Ouzo or Pernod
- 2 Tablespoons olive oil
- 2 Tablespoons freshly squeezed Orange Juice
- 2 Tablespoons freshly squeezed Lemon Juice
- 1 Tablespoon grain mustard
- 1 ½ Tablespoons brown sugar
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 medium fennel bulbs
- 1 to 2 pounds skinless chicken breasts (about 3)
- 4 Clementines or 3 Mandarin oranges, cut horizontally into 1/4 slices
- 1 Tablespoon fresh thyme leaves
- 1 ½ Tablespoons fennel seeds, lightly crushed
- Salt and pepper to taste
Gluten Free from www.epicurious.com
This works great for eggplant topping. Tahini comes in a variety of viscosities, some very thick, some more thin. 3/4 is for the thinner varieties, 1/2 cup for thicker. Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.
2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin
Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.
3 apples, cored and cut up a little
1 Tbsp lemon juice
1 tsp ground cinnamon
This recipe requires the raw chicken to be marinated for 3-6 hours!
This challah is for when we have guests who can not eat oats. Our regular challah is gluten-free oat challah. Version 2 of oat-free is basically the same as my Version 1 recipe, but I’ve just simplified and updated it a little.
Disclaimer: Version 2 has one outstanding question. I lost track while measuring quinoa flour and may have added it twice. Whatever I did was delicious. I have to make it again and update this recipe to be sure of the quantity of quinoa flour.