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Brown Rice Flour Is Baking Magic Food52 12 hrs ago
In
Mother Grains, Roxana Jullapat baker and co-owner of Friends & Family in Los Angeles shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught my eye the most, with its gooey peach cobbler and sticky banoffee pie (both excerpted below, oh yes). Today, pour yourself a cup of tea and hang out with Roxana to learn what makes brown rice flour such an invaluable ingredient. Then get baking.
Q&A With Roxana
Emma Laperruque: What do you like about baking with brown rice flour?
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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
When it comes to planning the ham for Easter dinner (or any meal where a large-format pork will be the hero), a number of questions present themselves almost immediately:
Where should I buy the ham? What type of ham should I buy? Bone-in or boneless? How much ham per person? and so on. Odds are your holiday meal will be a bit smaller this year than it has been in years past, but these questions remain just as important when serving your household of three as they were when you were hosting 20. So, let s break it down.
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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
As is the case with many millennials, I ve spent most of my adult life dabbling in following a plant-based diet. It started in college for financial reasons, when I preferred to spend the majority of my grocery budget on produce (and, admittedly, wine) rather than on more expensive meat and fish. Once I learned more about how animal agriculture negatively impacts the environment, I continued to phase meat out of my diet partially at times, entirely at others. I m also a lifelong lactose-intolerant who has been deeply invested in the development of non-dairy cheese and ice cream since the early aughts. And I m not the only one who s invested.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook! If I had to guess, I’ve baked over 10,000 biscuits, almost all right before or.