-
GF Sourdough Bread with Kombucha Starter
Because warm homemade bread is basically love in carbohydrate form. Two of my ‘kitchen’ goals for our little homestead this year were, 1) to keep my kombucha continuously brewing, and 2) to bake bread every week. We are gluten-free as my youngest son has some issues with digesting it and my daughter is allergic to eggs. This combination, added to the fact that we live in a village in the jungle where certain trendy luxuries (ie: GF cookies, bread and pizza) have never been heard of, means that if we are going to have treats, I pretty much have to make them myself. I was utterly delighted when I stumbled…
-
How to Make Tamales – Tico Traditions
Tamales are traditional Costa Rican cuisine. While the ingredients are simple, they are time consuming to make. They remind me of my Ukrainian family making perogies, women working together in an assembly line to make hundreds for a special event or holiday. Last Friday we were invited to join a Tico family to make tamales and, while it was great to learn how to make this local staple, the best part was that feeling of community. A kitchen full of people talking, laughing and working together. I have seen recipes for tamales online and in books, but learning from a matriarch is different. Family recipes are passed down in approximations.…
-
Gluten-Free Pizza Recipe
Warning: This recipe is not going to be perfect pizza dough. You could never toss it up into the air while singing Italian folk songs. It is, however, fairly tasty and doesn’t fall apart instantly once it’s cooked, which is a step ahead of many gluten-free crust recipes. 4 cups brown rice flour 2 cups corn flour ½ cup arrowroot starch 3 tbsp cane sugar 1 tbsp dry yeast 1 tsp salt 3 cups warm water 1 egg 2 tbsp olive oil We live in the middle of nowhere and gluten free flour blends are hard to come by (and really expensive). I throw 4 cups of brown rice in…
