Vicki Simpson
More ideas from Vicki
Chicken braised in vinegar and a soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

Chicken braised in vinegar and a soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

Although I rather agree with the Michael Pollan stand on going gluten free - that apart from coeliacs, for whom it is an absolute necessity, it is "a bit of a social contagion" - I have been inspired by a new book in my life - and freshly up on Cookbook Corner - America's Test Kitchen The How Can It Be Gluten Free Cookbook to dabble in a bit of gluten-free baking.

Although I rather agree with the Michael Pollan stand on going gluten free - that apart from coeliacs, for whom it is an absolute necessity, it is "a bit of a social contagion" - I have been inspired by a new book in my life - and freshly up on Cookbook Corner - America's Test Kitchen The How Can It Be Gluten Free Cookbook to dabble in a bit of gluten-free baking.

As you can see by looking at my Gluten-free Cakes my way of tackling gluten-free-baking is simply to exclude flour altogether but, inspired by 'The How Can It Be Gluten Free Cookbook' I have embarked on a pie that involves gluten-free flour and xanthan gum, both of which I found at my local supermarket. By the way, although it is called xanthan gum, it comes as a powder.  I have moreorless followed the America’s Test Kitchen recipe, with a couple of changes: I process the dough continuously…

As you can see by looking at my Gluten-free Cakes my way of tackling gluten-free-baking is simply to exclude flour altogether but, inspired by 'The How Can It Be Gluten Free Cookbook' I have embarked on a pie that involves gluten-free flour and xanthan gum, both of which I found at my local supermarket. By the way, although it is called xanthan gum, it comes as a powder. I have moreorless followed the America’s Test Kitchen recipe, with a couple of changes: I process the dough continuously…