Category Archives: Cooking
recipe variations
This morning I made the recipe I posted last Wednesday substituting 1/2 cup minus a tablespoon of stone ground white rice flour for the buckwheat flour and stirring in a generous 1/4 cup each of chopped walnuts, semisweet chocolate bits, … Continue reading
Posted in Cooking
Tagged gluten-free, oatmeal, quickbread, rice flour
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buckwheat oatmeal breakfast bread
Although it is warmer than it was earlier in January here, it is still good to have a nice hot breakfast. The following makes a moist, chewy quickbread which is good cold later with a cup of tea. It is … Continue reading
piña colada corn bread
Start by melting 2 tablespoons of butter, do it in the baking pan while you preheat the oven to 350°F to save steps and energy. In a large or medium bowl mix together: 3/4 cup stone ground yellow corn meal … Continue reading
lima bean soup v. 1.1 beta
Be warned that this is my second batch of soup made from dried lima beans. I put the approximately 1 lb of dried lima beans remaining from the 30 August 2009 v. 1.0 beta in water to soak last night. … Continue reading
recipes
Recently a friend expressed interest in some of the recipes I have been using for wheat-free meals. Like science, recipes are probably in the spirit of Open Source although they predate it. The new things are built on the work … Continue reading