I posted a recipe for pumpkin pancakes and immediately received questions about how to make the fabulous flapjacks fitting for the gluten intolerant. The answer? Easy! Just use a typical gluten-free flour substitute. I know you can purchase GF flour in stores but I imagine it's way cheaper (and more reliable) to make your own, especially when a baker has already tested it time and … Continue reading the story "Gluten-Free Flour"
Post Archives tagged ‘baking’
When I kicked animal products to the curb there were some disappointing losses. No more Gr'pa's meatloaf. (sigh) No more shrimp and grits. (quiet whimpering) No more slow-smoked brisket. (loud sobbing) But a lot of recipes that I originally thought would be laid to rest didn't have to be. Here are some tips on what to substitute in your favorite recipes: Milk = Veggie-based milk of your … Continue reading the story "How to “Veganize” a Favorite Recipe"
Probably the first thing you will substitute in your diet when you start to wean off of the meat and dairy is milk. So you can now throw your hands up in the air and rejoice that you live in the 21st century! We have a plethora (that's my favorite word EVER, FYI) of veggie-derived milks available to us, and most regular supermarkets now carry … Continue reading the story "Veggie Milk"