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?
Fork Food Lab, a Portland shared commercial kitchen and food-business incubator that lost a third of its members during the pandemic, still has its sights set on moving into bigger space. Our plans are still moving along, Fork Bill Seretta, Fork Food Lab s executive director and president of its Yarmouth-based nonprofit owner, told Mainebiz in a phone interview. The need for it has increased dramatically.”
While the original plan was to have relocated by now, he said the need hasn t disappeared, adding, If anything, it s become more intense.
Fork Food Lab is currently based in 5,200 square feet at 75 Parris St. in Portland s West Bayside neighborhood. As it scouts out locations for a much larger facility as much as 20,000 to 22,000 square feet it s in discussions with two partners that would join it as owners or tenants.