I took another great cooking class last night with Monica Corrado of Simply Being Well: Cooking for Well Being. This one was on gluten-free muffins and quick breads, which were delicious!
We did a touch test to feel the difference between three types of rice flours: Bob’s Red Mill and Arrowhead Mills, which were very grainy, and Authentic Foods, which was super silky. We are going to look into their growing practices as they are not organic — want to make sure they’re no-GMO and at least sustainable practices.
I had no idea that shaking/fluffing your flours could make such a difference with texture! Monica’s mixture, adapted from Analise Roberts’ Gluten-Free Baking Classics, is 6 parts rice flour, two parts potato starch and one part tapioca flour Make a big batch and have it on hand so you can bake on demand!
Take Monica’s classes for fun, education and yummy treats!
nice to see u again….keep it uplists of healthcare
Looking forward for more such stuff. Loved your style of providing the information and the nature of the content.
best packers and movers