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Spelt Flat Bread
Nutty, crunchy quick and easy flat bread.
Thick-Style Flour Tortillas
Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.
Overnight Slow Cooker Bread
I developed this recipe for those days when you want homemade bread but you don't want to turn on the oven and heat the house. It's simple to make with ingredients that you probably have on hand. I get this started in the evening to enjoy for lunch. The longer the dough is allowed to ferment, the more complex the flavor of the loaf.
Gluten-Free Sourdough Starter
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.
Rustic Whole Wheat Bread
Much quicker than the usual recipes, this rustic whole grain bread recipe can be ready to eat in a little over an hour. Easy, quick, and delicious.
Blueberry Lemon Breakfast Biscuits
Blueberry lemon breakfast biscuits make a great treat! With only four ingredients, these biscuits are so tasty that you could serve them for dessert.
Cassava Flour Tortillas
Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest filling, and you'll be surprised how well they hold up and how delicious they taste!
Injera (Ethiopian Teff Bread)
A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.
Air Fryer Sourdough Bread
Fragrant sourdough bread made in an air fryer. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. The bread should be stored wrapped in a clean cloth inside a plastic bag. It will keep for about 3 days.
Truffle Deviled Eggs
Truffle deviled eggs offer a luxurious twist on a classic appetizer, combining a smooth blend of mashed yolks, mayonnaise, a touch of Dijon mustard, and truffle oil for that unmistakable umami flavor. These elegant bites deliver a sophisticated flavor in every bite, perfect for special occasions or gourmet entertaining.
BLT Egg Sliders
These BLT egg sliders have everything you love in a BLT sandwich minus the bread, and are a really fun tailgating appetizer.
Beet Pickled Deviled Eggs
These beet pickled deviled eggs take on a striking pink color when plunged into a pickled beet brine. They're a beautiful appetizer, sure to turn heads.
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