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What we are cooking, and eating.
Blog Archive
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2020
(45)
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November
(45)
- Lentil Stew
- Chocolate Whole Wheat Bread
- Roasted Broccoli Salad with Egg
- Kale and Jack Quesadilla with Egg
- Spring Bucatini
- Rigatoni Puttanesca
- Summer Pepper Shakshuka
- White Pizza
- Broccoli and Fregola Sarda
- Cauliflower Meuniere with Kale and Egg
- Lentil Yogurt Dal with Salmon
- Healthy Pumpkin Bread
- Whole Grain Pancakes
- Oatmeal Chocolate Cookies
- Three Kings Bread
- Rigatoni with Ragu
- Brown Butter Gnocchi
- Lentil Bolognese
- Fish Tacos
- Potato and Kale Hash
- Manjala's Indian Recipes
- German Pancake
- Molasses Bread
- Stewed Rhubarb from Marms
- Gazpacho from Mom
- Gingerbread
- Blondies from Biggoo
- Cinnamon Rolls
- Nutty for Oats Cookies
- Chocolate Carrot Cake
- Blueberry Muffins
- Apple Muffins
- Orange Ginger Scones from Biggoo
- Banana Bread
- Steve's Indian Cooking Class
- Best Brownies from Damaris
- Hemingway Cold Cucumber Soup
- Banana Bread from Biggoo
- Banana Chocolate Chip Bread
- Fresh Tomato Summer Pasta
- Wild Rice Casserole
- Zucchini Fritters
- Warm Avocado Dip
- Cardamon Cake from Biggoo
- Ginger Snaps
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November
(45)
Labels
- appetizer
- apples
- applesauce
- armenian
- artichoke
- asparagus
- avocado
- avocados
- baguette
- banana
- barley
- basil
- beans
- beets
- black beans
- black-eyed peas
- blueberries
- bread
- breakfast
- broccoli
- brownies
- brussels
- burritos
- buttermilk
- butternut squash
- cabbage
- cake
- capers
- caponata
- cardamom
- carrots
- casserole
- cauliflower
- chard
- cheese
- chick peas
- chicken
- chocolate
- christmas
- cilantro
- coconut milk
- collard greens
- cookies
- corn
- cous cous
- Cranberry
- cuban
- Cucumber
- cupcakes
- currants
- curry
- dessert
- dip
- dough
- dried fruit
- edamame
- eggplant
- eggs
- enchiladas
- ethiopian
- fish
- Flour
- frosting
- garbanzo beans
- garlic
- ginger
- gluten-free
- gnocci
- granola
- greek
- green beans
- green onions
- greens
- guacamole
- hannukah
- holiday
- hummus
- indian
- injera
- Irish
- italian
- kale
- lasagna
- latkes
- lemon
- lentils
- mango
- maple
- mexican
- middle eastern
- milk
- mint
- molasses
- moroccan
- mozzarella
- muffins
- naan
- Oatmeal
- oats
- olive
- olives
- pancakes
- paneer
- parsley
- pasta
- pastry
- peas
- Pecan
- peppers
- persian
- pesto
- pie
- pine nuts
- pinto beans
- pizza
- plantains
- polenta
- pomegranate
- potato
- potatoes
- pumpkin
- quick
- quinoa
- raspberries
- red peppers
- rhubarb
- rice
- ricotta
- risotto
- russian
- saag
- sage
- salad
- salmon
- sausage
- scallions
- scones
- side dish
- Soba Noodles
- souffle
- soup
- southern
- spaghetti squash
- spanish
- spicy
- spinach
- squash
- stew
- sundried tomatoes
- sweet potatoes
- taco
- tacos
- tahini
- tofu
- tomato sauce
- tomatoes
- tortillas
- turkish
- vegan
- vegetarian
- veggies
- vietnamese
- waffles
- white bean
- white beans
- white wine
- wild rice
- yeast
- yellow split peas
- yogurt
- zucchini
For GF, do 120g of Caputo flour per cup in recipe (or another 1 to 1) and increase liquid by 50%. I ended up doing 1/2 cup milk and the rest water. Add a little more flour if it seems too soupy, but the dough will be more wet than gluten flour. Follow the rest of the recipe as written (though i used instant yeast so just added it with the flour in the beginning at 11g for the T of yeast)
ReplyDeleteNext time I will try 130g per cup
ReplyDelete