The Ultimate Gluten Free Bread Recipe (Artisan Style Loaf)
Please see the original recipe for this amazing bread at theloopywhisk.com. I have copied the basics and the link here so I can be sure to find it again, and made very minor changes, but please see the full instructions and pictures at the recipe author’s blog. Continue reading “Loopy Whisk Gluten Free Bread”
- 435 grams of sliced strawberries (3 cups)
- 1/4 tsp salt
- 3 Tablespoons of Lemon Juice
- 135 grams Sugar (2/3 cup)
Made these several times, they are delicious!
I want to try this recipe with skinless chicken breasts Continue reading “Honey Soy Baked Chicken Thighs”
Gluten Free. Inspired by glutenfreebaking.com, bettycrocker.com, andÂ our friend Nathan who can’t eat chocolate .
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 Â½ Tablespoons Arak, Ouzo or Pernod
- 2 TablespoonsÂ olive oil
- 2 TablespoonsÂ freshly squeezed Orange Juice
- 2 TablespoonsÂ freshly squeezed Lemon Juice
- 1 TablespoonÂ grain mustard
- 1 Â½ TablespoonsÂ brown sugar
- 1Â Â½ 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 TablespoonÂ fresh thyme leaves
- 1 Â½ TablespoonsÂ fennel seeds, lightly crushed
- Salt and pepper to taste
Gluten Free from www.epicurious.com
This works great for eggplant topping.Â Tahini comes in a variety of viscosities, some very thick, some more thin.Â 3/4 is for the thinner varieties, 1/2 cup for thicker.Â 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.