Toast to your health with this nutty tasting flour blend. Our ancient grains blend – made of 30% each amaranth, millet, and sorghum flours and 10% quinoa flour – is 100% whole grain and gluten-free. It adds protein, fiber, vitamins, and minerals to your baked goods, not to mention a fantastically complex taste. Ideal for everything from savory breads to sweet scones, we like the depth of flavor and touch of hearty texture it gives.
Thank you for sharing! 1210001906I haven’t been baking my Gluten & Rice Free Multigrain Bread as often as I used to since I’ve been trying to cut back on our family’s bread intake. I’m still trying to eat mostly grain free too (I feel better when I’m mostly grain free). This morning though, my silly... Read More »
These Are The Best Gluten Free Crackers (Mary's Gone Crackers Copycat Recipe) Ingredients: 1 cup quinoa (dry) 1 cup brown rice (dry) 2-3 tsp. water 2-3 tbsp. tamari or soy sauce 1/3 cup whole, toasted flax seeds 1/4 cup chia seeds 1/4 cup black sesame seeds (could also use gomasio) 2 tsp. salt
NYT Cooking: Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can’t be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren’t pungent. (Garlic aioli has a place in my life, but it’s not within the confines of an airplane.)