Let all that you do be done in love.
1 Corinthians 16:14 ESV
Makes about 5 big tortialls
1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water
4 1/4 cups (595 g) Gluten-Free Bread Flour,* plus more for sprinkling
2 teaspoons (6 g) instant yeast
2 tablespoons (24 g) sugar
2 teaspoons (12 g) kosher salt
6 tablespoons (84 g) unsalted butter, at room temperature
1 1/4 cups plus 2 tablespoons (11 fluid ounces, weighed) warm water (about 95°F)
10 hot dogs or cheese sticks, for stuffing
(GAPS, Paleo, Grain free, Gluten free)
These luscious little vegan beauties are sticky sweet, buttery and decadent. A truly tempting dessert treat. Go ahead and indulge. Bake up a batch. Make friends.
Ingredients:
1 cup milk
1/3 cup yellow cornmeal
1/2 teaspoon kosher salt
1 cup shredded Cheddar, divided
1 cup canned corn kernels, drained
1/2 cup chopped green onions
2 large eggs, lightly beaten
2 tablespoons butter, cut in small pieces
1/8 teaspoon ground red pepper flakes
Preheat the oven to 400 degrees F.
serves 4 (depending on the size of your bread)
2 whole grain french baguettes (mine were about 9 inches long)
1/4 cup olive oil
1 14-ounce can of artichokes in water or brine, drained and chopped (about 10-12 hearts)
4 garlic cloves, minced
1 1/2 cups freshly grated parmesan cheese
1/3 cup grated mozzarella cheese
1/4 cup seasoned panko bread crumbs
fresh parsley for garnish
Preheat oven to 400 degrees.
