SAN FRANCISCO (KCBS) — SAN FRANCISCO (KCBS) — The “How Can It Be Gluten Free Cookbook” really spells it out.
America’s Test Kitchen just does some wonderful work in researching the kinds of things that people use in their every day cooking in with home-style stoves and kitchens. This is not some high-tech process that takes place in a space ship; this is designed for everyday use. The research they produce really gets down to the core. Developing our own flour blend is sort of the beginning of the book and it describes about what they have learned about how different things work.
What appeals to me the most is this is not dependent on a cellulose fibre that’s mechanically extracted, nor any of the gums, such as guar and xanthan gums. Here’s what they use: white rice flour, brown rice flour or potato starch, tapioca starch and non-fat milk powder.
They explain how each of these things contributes to making the whole thing work. Then you go into their gluten-free pantry and it shows photos of the retail packages of so many different brands of flour.
Then there are the recipes: breads, cookies, pastries of all sorts—all well done.
“The Whole Seed Catalog” from Baker Creek Heirloom Seeds is another amazing reference work. There seeds for any imaginable flower or plant that you might want to grow.
I’m going to try some of the different beans they have listed.
You can it at rareseeds.com.