all have a place in my kitchen. My choices are primarily based on
whether the food was found in nature or derived in a lab. For much more eloquent writing on this subject, you can read more on cooking with natural fats. In case that isn’t enough linkage, there is also this list and this list.
I bake frequently, especially when I have willing persons to carry away the sweets. In the past, I used freshly ground wheat whenever possible.
I ground my own wheat using a Nutrimill grain mill. In the case of a
recipe not converting well to 100% whole wheat, I used all-purpose flour
(referred to throughout this site as AP flour) to achieve a quality
result. I continue to test my old baking recipes and try new ones in an
attempt to improve the quality of our meals and desserts.
The majority of my gluten free recipes are listed with
both AP flour and gluten free flour variations. If you have questions on
any of these recipes, please leave a comment on the original post or
email me at barefeetinthekitchen @ gmail . com. Learning to bake and
cook gluten free does not need to be overwhelming.
Pastas, (angel hair, fusilli, elbow, cavatappi, penne,
Rice (Jasmine, brown, Arborio, basmati, Japanese/sushi rice)
COOKING OILS & VINEGARS
Extra virgin olive oil
Apple cider vinegar
White wine vinegar
Red wine vinegar
FRESH – ON THE COUNTERTOP
COLD – STAPLES
COLD – PERISHABLES
Freshly cracked black pepper
GLUTEN FREE BAKING
* For more information on why we choose raw milk, this is a great resource.