A number of gluten free recipes call for cashew meal or almond meal. But how do I make my own cashew or almond flour? It’s actually so amazingly simple. I’ve outlined the steps below using cashews, but you can use almonds or any other nut. I’ve even made some recipes with peanut flour made in this way.
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How to Make Loaded Baked Potatoes – A Step By Step Guide from Knowgluten.me
There’s something really amazing about a baked potato. Not a microwaved potato, but a hot, fresh from the oven, wrapped in crispy skin, filled with butter and sour cream baked potato.
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How to make Polenta
We started eating polenta when we moved back to the United States from Malawi, Africa. In Malawi we ate a corn mush called Nsima with a sauce made of fresh tomatoes and onions. Nsima flour is hard (but not impossible) to find in North America, but Polenta is in almost every grocery store. Even though polenta has a grainier texture than nsima it is an excellent taste substitute. Polenta is also a great pasta substitute, especially if you use pasta simply as a vessel to transport sauce to your mouth. It’s amazingly easy to make, keeps well, and is even better fried in oil the next day. click here to…
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How to Make Quinoa
Here’s a quick easy tutorial on making Quinoa. I’m not a huge fan of plain quinoa, but I cook it ahead and use it in other recipes with !FLAVOR! as a side dish or a breakfast cereal. Basic Quinoa Measure out quinoa and place in a strainer. You will cook it in twice as much water. (1 cup raw quinoa, 2 cups water makes 3 cups of cooked quinoa). Rinse the quinoa in a fine strainer. This removes naturally occurring bitter soapy stuff that the plant produces. Place quinoa and water into a sauce pan. Bring to a boil, reduce heat and simmer for about 15 minutes. Quinoa is done…
