Beth created one of the first gluten-free companies in the US, wrote books, and now shares 40 years of living well without gluten in her latest book, The Complete Guide to Living Well Gluten Free.
She believes no one should go without because of gluten.
Through her cookbooks, lifestyle book and essays, she shows us how.
That isn’t necessarily the best when it comes to yeast bread recipes, I’ve found.
The moisture retention produces a gummy inside texture. I added sorghum flour to “tame” those hydroscopic properties.
In these baguettes, I also added almond flour and potato flakes. The baguette recipe is one that you will want to make over and over.
Join her as she answers all your baking and lifestyle questions.
A powerhouse of nutrients, vitamins and fiber, sorghum is rich in B vitamins and minerals, it promotes digestion, lowers blood sugar levels and reduces cholesterol. Pearled sorghum contains fewer nutrients and less fiber but cooks in less time (about 40 minutes).
Either way, prepare sorghum a day ahead and refrigerated until ready to use.
Add delicious veggies like corn, tomatoes and kale and you’ve got a full meal.
Kale has been the darling of the super food movement for several years.
High in nutrients and fiber, filling and versatile, kale is one of my favorites, too. The plants produce delicate leaves that are not woody like some of the more mature kale you buy in supermarkets.
However, you’ll want to make this year round so buy the mature stalks in the produce section and trim the woody stems from the leaves before preparing. The convention version is one of the Dirty Dozen, meaning it is a sponge for pesticides. Just like rice itself, (think, short grain, sushi, or long grain rice) some of these rice flours absorb more liquid than others. The added moisture produces baked goods that remain moist for several days even when I’ve left them on the counter.
By Beth Hillson I’ve worked with RYZE flour blends (yellow and blue) for several months now. The blends produce superior results in many applications, cookies, biscuits, pie crust, scones, cakes, and muffins among them. For other baked goods, specifically yeast breads, pizza and some cakes, the final results seem undercooked (gummy) on the inside although the outside is fully baked. For these items, I find that adding ½ to ¾ cup of an additional flour like sorghum, millet or corn flour brings out the best of RYZE’s characteristics. That’s amazing in itself since gluten free products dry out so quickly.