A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog
Currently Browsing: Experimentation
I thought I was pretty much done with my flour experiments, but then I noticed on the bag of the light buckwheat flour that it indicated that it had no fiber. This didn’t seem right at all since one cup of hulled buckwheat has 4.5 grams of fiber. I contacted the manufacturer (Bouchard Family Farms) and sadly found out that their light buckwheat flour is not a wholegrain flour. They sift it to such an...
Your eyes are not fooling you! This photo is of the same batch of cookies, baked on the same baking sheet for the same amount of time. The only difference is the type of leavening used in each kind.
My brother-in-law studied to be a pastry chef at Johnson and Wales. I can remember, years ago, him describing to me the difference between baking powder and baking soda. (He was always very careful to explain...
Please accept my apologies for the very poor photo. I realize these sad little squares don’t look a thing like muffins. The truth of the matter is, we ate all the muffins! Before I had a chance to take a picture (whoops!). But, I had poured the extra batter into a small baking pan and these little squares were cut from that.
In any case, this was the day for the grand muffin experiment. Since...
When I began this blog, I was actively experimenting with individual gluten-free ingredients. I’ve now completed that process and have come up with a list of whole natural gluten-free ingredients that I feel good about working with on a regular basis. Soon I hope to create a page describing how to set up a gluten-free whole foods pantry. In the meantime, however, we need to eat! And the kids needed...
Buckwheat Flour Experiments
The Leavening Mystery
The Grand Muffin Experiment
A new round of experiments
Completing the experiments
A few weeks ago I set up my “lab” and began experimenting with 14 different whole, natural gluten-free ingredients in different forms. Until recently, I had only three remaining that I hadn’t tested. I ended up dismissing two of these ingredients and I describe my reasoning here. Urad dal flour I didn’t have success finding and I don’t want to develop recipes with ingredients that...
Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com