3 cups bread flour1/4 tsp fast-acting yeast1 tsp salt1 3/4 cups lukewarm water Mix all ingredients until shaggy dough forms. Cover with plastic wrap and leave in a warm-room-temp location for 12-18 hours (this loaf got an 18 hour ferment,
On Gluten, IBS, Celiac, and Fermentation
So I’ve long wondered if the suspicion that folks have about “bread” making people sick (including me!) has as much to do with HOW we make bread and WHAT we make bread out of as it does with the supposedly
Lunch Recipe Formula
One of the fun parts about being gluten intolerant is that restaurants become a game of roulette. Even restaurants with “gluten free menu items” frequently screw that up, and I’ve gotten croutons on my gluten free salad before (after a
Whiskey Beef Stew
Quick, easy, delicious slow-cooker beef stew. It’s not a hugely exact recipe, but I’ll do my best! You need: 2 lbs of stew meat (or 2 lbs of cheap beef roast, cut in chunks) 1/2 lb mushrooms – I usually
Jalapeno Stuffed Chicken Breast
Kadomi, on twitter, was asking about good recipes to use with fresh jalapenos (no surprise, since the heat and drought in the southwest this year will definitely produce a bumper crop of hot peppers). I’m going to be making my
Crunchy Pecan Baked Fish
*crossposted (from awhile ago) from Seven Deadly Divas* This is a good “weeknight” recipe – you can put the frozen fish in the fridge the night before (please put it in a bowl, so you don’t have thawing fish goo
Anna’s Great-Nana’s Banana Nut Bread
One of my wedding gifts from my Nana (my dad’s mother) was a collection of her favorite recipes to add to my recipe box. They’re not the recipes I make all the time – most of them are desserts and
St Pat’s Day Soda Bread
Recipe courtesy of the Crim School Cookbook (my elementary school), author unknown. This is a pretty basic recipe and doesn’t actually have any instructions with it. I’ll clarify where I can and can add more help in comments if needed!
Anna’s Momma’s Monkey Bread
Start this 12 hours before you want to eat it (the night before). Ingredients: 1 package frozen yeast rolls (24 ct) 1 cup brown sugar 1 3.5 oz box regular vanilla pudding mix (NOT instant) 1/4 cup white sugar 1