NOTE: Store bought gluten free flour mixes tend to have a grainy texture. (I used to mitigate this by adding a smashed banana).If you’re wanting pancakes that give you that “pancake-mouthfeel,” keep this multi-purpose gluten free flour blend on hand in the pantry, and rock out when you’re ready. I used the standard pancake ratio for this recipe (2 parts flour, 2 parts liquid, 1 part egg, 1/2 part butter or ghee), and did my best to convert the measurements into cups/etc. Lastly, I use this homemade multi-purpose version. All gluten free flours have a different weight and liquid absorption rate. Thus, when you use a different flour mix, the results might vary. If you’re not using my blend, experiment until you find what works for you.
**Ruhlman notes that this ratio results in a fairly thick batter. If you want your batter to be thinner, add more milk or water.
Making your own gluten free flour blend is essential if you want to be happy with the end results of what you’re making. No one will be able to accuse you of them tasting “grainer” when you mix it yourself. This ratio’ed blend is perfect for quick breads, muffins, pancakes, biscuits, fritters, popovers, and several “all purpose” uses, such as a thickening agent or as a coating for chicken cutlets. A kitchen scale is one of the most essential tools for baking in general; but becomes even more essential when gluten free baking. Different grain and starch flours have different weights and liquid absorption levels. That’s why measuring with a scale will get you closest. But just in case you don’t have one, I put the best approximation in cups below. Enjoy!
This recipe works best when the dough is rolled out really thin. I did not do this correctly in the video. If you use the recipe below, half the dough before rolling it out. This will help with getting the crackers super thin. Additionally, the best flour blend on the market for this recipe is the Bob’s Red Mill Gluten Free All Purpose Flour. NOT the All Purpose “Baking” Flour. For some reason, Bob’s changed the formula on the “baking” flour and the results are not as excellent as the straight All Purpose Flour. (Ordering it online might be the best way to find it!) These crackers will keep for up to a month if stored in an airtight container.
Note: This recipe calls for coconut sugar, which is a low glycemic alternative to refined white sugar. This means that it tastes less sweet. I invite those of you who aren’t avoiding white sugar to use that if you have it instead. Likewise, brown sugar will do the trick.
Directions: (Watch this video to see these steps in action)
Salt! Glorious salt. Today’s video is a DIY budget (and time) friendly gift idea that’s easy enough for Derek Zoolander to make.
I could wax poetic about salt for days. I once said (in this video) that salad represented the infiniteness of the universe itself. It is no wonder that I feel the same way about salt. I caught myself writing those words, and thought, “You said that already. About salad.” In a sweep of synchronicity, check out what a little wikipedia-ing unearthed:
Needless to say, I’m obsessed. I’m working on how to build my own salt altars.
A little over a year ago, I posted a bonus write-up on citrus salt after making this fantastic Halibut Ceviche. Instead of rewriting the wheel, I’ll just quote myself for all you folks who aren’t click-within-clickers:
“Citrus salt is: a great fancy food gift, easy and cheap to make, and a gourmet-game changer. Use it to add color, texture, flavor, and class to the rim of margarita glass; as a finishing touch on a roasted fennel fish dish or as garnish on sweet baked goods that play with fruit flavors (sweet blackberry scones come to mind). Use it in an herb sauce where you’d usually add lemon rind and salt. The possibilities are limitless.”
For this particular orange citrus salt, it’d be great atop some dark chocolate truffles as an accent note. Add a teensy bit of sugar and use it on cocktails that are excellent at holiday time: like whiskey with sparkling ginger and lemon juice. The flavors of foods that grow together, go together—so let them, and yourself, play.
I know I’ve been inconsistent with posting once a week, but it’s because I’m amidst huge life change(s) (I’m moving!)
Stay tuned though. I’ll be back in the New Year with more recipes, and creative ideas I hope you’ll enjoy. In the meantime, this one minute vid is destined to inspire you for the holidays. Have a happy one at that!
-any quantity salt (my favorites are Maldon & Celtic Sea Salt
-any quantity citrus rind (lemons, limes, Valencia oranges, blood oranges, grapefruit, pomelo etc)
Note: use equal parts of citrus and salt for the best flavor combo.
1. Preheat your oven to its lowest setting.
1. Grate your citrus rind. Avoid the white pithy part.
2. Mix thoroughly with your salt of choice.
4. Dehydrate. Check the salt every fifteen minutes to avoid burning. Mine only took ten minutes! But my oven is a beast.
5. Test dryness by pinching some salt between your fingers. It should be bone dry and crumble easily.
Be sure the fruit is organic since you’ll be using the rinds!