Most bakers use all-purpose flour for almost everything they make at home. In the professional bakeshop we would use four different kinds of flour. Each type of flour had its own set of properties, making it best for the baking product for which it was used. As I have been working with different gluten-free flour … More Not All Flours are Created Equal
This time, inspiration sprang from a bunch of over ripe bananas. At first, it was just going to be banana bread, with a few chocolate chips thrown in for good measure. But something happened. I had a vision of swirls of chocolate banana bread mixed in with the regular banana bread. Sort of like a marble … More What a difference a pan makes!
I love to see the beauty of the season’s harvest this time of year. One of my favorite things to do with the pears and apples which are plentiful right about now is to make Gateau Anna. The Gluten-Free Baking Mix in the Ingredients section of the website can easily be substituted for flour. The Brandy … More Pears, Apples and Joy!
I asked the maid in dulcet tone – to order me a buttered scone; The silly girl has been and gone – and ordered me a buttered scone. This poem illustrates the different ways people pronounce the word scone. These days wake and bake might sound the same as some other activity, but to me it … More Sunday Morning – Wake and Bake…
Go ahead – fall in love. I know, its scary. Dangerous. Full of dark places you are not ready to explore…. That is why I am advocating for the long distance relationship here. The kind of thing that can only get you into so much trouble. I am going to confess. I’m in! It was … More I Left My Heart… in San Francisco