I’ve been fascinated with gluten-free bread recipes because they attempt to do what shouldn’t be possible: create a network of pliable solids that can expand and trap gas released by yeast, giving you a leavened bread without gluten. It’s also invariably a good-for-you loaf, with a rich variety of grains. Shauna Ahern, aka gluten-free girl, author of her the eponymous book and recently Gluten Free Girl and the Chef with husband Daniel, is among the best and has developed this seriously good gluten-free loaf for my bread-baking month. (There will be one more bread baking post; I know, it’s February, but who cares. Bread is Life. Remember these awesome rolls.) Celiac is a very real intolerance to the main proteins in flour (and soy sauce and many many other things, see frank conversation with Carol Read On »

Share

Here is a bagel recipe worthy of the best New York or Jersey deli from a baker in Boone, North Carolina. Bruce Ezzell commented on this blog ages ago and elicited a discussion about bagels, which led to his inspiring journey from being laid off to opening his own bakery. professional baker. I’ll let Bruce, @thebreadlist on Twitter, tell the story.—M.R. by Bruce Ezzell I’ve been baking for 20 years now. Five years professionally from 1989-1994, then what I called ‘sanity baking’ after that. Newly married, kids on the way, I had to find work that gave me a steady paycheck so I left baking for new careers. The ‘economic downturn’ changed things for me. I lost my job as the office manager of a high-end construction company in January 2009.  Boone, NC, where I live, is a Read On »

Share

Pancakes are an essential breakfast treat.  Learn to make the 1966 David Eyre’s pancake. So poofy, so good, via food52.com.

Share

Please welcome Monica Bhide, the India-born, DC-based writer/teacher/cook, author of the blog A Life In Spice, the book Modern Spice, as well as a cool new spice app, iSpice, for iphone and ipad.  Here she gives us instruction on a flavored bread (basic breads can be flavored as easily as a pasta dish—see this recipe for a corn-chipotle ciabatta for instance) as well as a lesson in some Indian seasonings, here, curry leaves which I’ve only worked with a couple times and am glad to see used here. —M.R. by Monica Bhide I would be lying to you if I told you I knew how to bake. In most Indian homes, baking is not something you grow up with.  There are a few exceptions like in the western part of India where the Portuguese settled Read On »

Share

A multigrain bread recipe will open the new year for a reason.  Will Turnage (aka @wubbahed), Donna and I finished and submitted to Apple last week a bread baking app for iPad.  It’s time finally to act on a fascinating email I got from a baker in North Carolina about bagel making.  And Shuna privately but with her own inimitable force and clarity begged to differ on my take on English Muffins.  And just yesterday a reader emailed, pleading for a good all-purpose gluten-free bread recipe. So it’s now officially bread baking month here, when the cold and early darkness are subdued by a hot heart and hands-on kitchen work.  (And yes, kneading should be a part of the process—it’s part of the goodness of bread, mediation through kneading. It’s also fun.)  The holidays are Read On »

Share