Search Results (16,494 found)
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Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
www.chowhound.com
Spicy and nutty Indian flatbreads that are a cinch to make.
Spicy and nutty Indian flatbreads that are a cinch to make.
www.allrecipes.com
Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
www.allrecipes.com
Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
Ingredients:
water, molasses, yeast, canola oil, bread flour, whole wheat flour, rye flour, cornmeal, cocoa, wheat gluten, salt
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Whole wheat pastry flour and oat flour give these easy waffles their light, crisp texture and nutty flavor.
Whole wheat pastry flour and oat flour give these easy waffles their light, crisp texture and nutty flavor.
Ingredients:
pastry flour, flour, oat flour, sugar, baking powder, salt, eggs, milk, canola oil, vanilla
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Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
Ingredients:
eggs, sugar, vegetable oil, anise seed, gluten, rice, baking soda, xanthan gum, salt, almonds
cooking.nytimes.com
These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper
These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper
cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
www.allrecipes.com
Flour tortillas are baked until crisp then drizzled with caramel and chocolate.
Flour tortillas are baked until crisp then drizzled with caramel and chocolate.
cooking.nytimes.com
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water