Family favourites (old and new)
This has got to be the easiest bread there is to make and it’s only 4 ingredients and very little mucking about. Stir them together, leave them in a covered bowl overnight and bake in the morning. I had to adapt the baking times from …
I had a craving for buckwheat pancakes (no idea why) so I ended up buying some buckwheat flour. Then I saw this Gluten-free Buckwheat Bread (Egg-Free) from Food by Mars. I looked like the Russian Rye bread I love, so I gave it a go. …
This gluten-free focaccia started out as a riff on The Best Gluten-free Pizza Dough from Meaningfuleats.com. I had made some DIY Gluten-free Flour Blend from Glutenfreepalate.com and wanted to test drive it. However, the dough ended up super wet; probably because I didn’t measure the …
I had bought some sprouted corn flour from One Degree Organics as an experiment. I like their food transparency policy and the fact that they are a family company. At first I attempted tortillas. Let’s just say that did not go well. However, I believe …
Spelt and honey bread is the result of finally making it to The Flourist*. Once there, I had a lovely chat with Shera (sorry if I’ve butchered your name!) about gluten-free flours. She recommended spelt** as an alternative, so I ended up buying a bag …
I’ve started to play around with gluten-free baking and today’s experiment is gluten-free oatmeal bread. Initially, I was going to make the oatmeal bread from “How it all Vegan” but I was intrigued by this recipe for Gluten-free Vegan Oat Bread from Rhian’s Recipes (Woot …
My mom Marja-Terrtu (Meri for you Anglos), made this delicious rye bread over the Christmas holidays. It goes exceptionally well with smoked salmon or whatever dip you can think of. Ingredients 1 1/2 C dark rye flour 3/4 C all purpose flour 1 tsp baking …
This bread is a variation on Bob’s Red Mill, Honey Oatmeal Bread. I bought some Vital Wheat Gluten to see whether it would make a difference in the rise for a whole wheat flour bread.
Limppuleipä is a sweet rye bread that is flavoured with orange zest, anise, fennel and caraway seeds. It is the perfect base for Finnish gravlax (or any other cured or smoked fish come to think of it). This was the other bread I learned to …
I got this recipe courtesy of Paul Pettersen, a member of The Cooks Community Forum on Facebook, and a fan of Chicago’s ethnic bakeries. You can’t beat this group for inspiration, and camaraderie. I thank you and my stomach thanks you.