so I made some cookies with white rice flour recently and they kicked serious ass. like, they were amazing.
and then yesterday I made a pie crust with mostly brown rice flour, and some white rice flour. and it was not amazing. (although, I did a rockin job of keeping it super tender!)
so, I don't know much about non wheat flour
Is the difference more in what you're making, or is there an inherent difference in outcome (besides brown rice being better for you)
basically, did I mess up that pie crust, or is brown rice flour just not very good for baking?
So, it's autumn, and I put together some pumpkin apple muffins tonight that are DELICIOUS and healthy. I hope you enjoy them.
1 3/4 cups flour
1 Tbsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp allspice
1/4 tsp cloves <---- but next time I'm going to put in 1/2 tsp
1 1/4 cups applesauce
1 1/4 cups pureed pumpkin
1/4 cup oil
2 Tbsp maple syrup
1/2 cup soymilk
1/2 cup raisins
Preheat oven to 400 degrees F
Mix together applesauce, pumpkin, oil, syrup, and soymilk.
Sift together flour, baking powder and spices.
Mix together wet and dry ingredients. Add raisins.
Spoon into muffin tins, bake for 25 min or until toothpick comes out clean.
I took a look at the index and did a search but couldn't find anything. Does anyone have yummy and simple recipes for either plum or hoisin sauce? They'd be much appreciated!
I have made this twice now with excellent results. Nicely flavoured chinese tofu dish. Impress whomever you want.
1 T vegetable oil
1 1/2 t sesame oil
1 toe minced garlic
1/4 minced onion (or leeks)
1/4 minced bell pepper (red or orange is best)
4 mushrooms, sliced
1/2 c water
2 1/2 ts soy sauce
1/2 t salt
1 ds chinese 5 spice or chili powder
1 1/2 t tomato ketchup
6 oz or thereabouts medium firm (or extra firm silken) tofu
2 ts cornstarch
2 T water
1 T minced scallions (green onions)
Heat a wok, coat with the oils.
Add garlic, onion (or leeks), and bell pepper. Stir fry on HIGH for 15 seconds.
Reduce heat to medium, add mushrooms. Saute 1 minute.
Add water, soy sauce, salt, spice, tomato ketchup.
Bring to a boil, cook 30 sec.
Add tofu, return to boil.
Dissolve cornstarch in water, stir into the wok. Simmer until thick and garnish with scallions.
Adapted from Shurtleff & Aoyagi's "The Book of Tofu"
This could potentially be served with some fried rice and a broccoli dish for a nice meal.