This gluten-free bread recipe uses a mix of amaranth, buckwheat and brown top millet flour in equal proportions. If you’ve been following my posts, you’ll… Read More »Gluten-free bread with amaranth and buckwheat
These gluten-free pancakes get their soft and fluffy texture from almond flour, while buckwheat provides the nutty flavor and bulk. I usually skip adding sugar in case someone prefers savory toppings.
Gluten-free does not mean having to buy packaged and processed foods. With a little bit of effort you’ll see how going gluten-free actually contributes to saving the planet!
Anna Jones’ cookbook has some great ideas on how to source and use local produce for easy, tasty recipes. I came across this book a… Read More »Cookbook review: ‘One Pot, Plant, Planet’ by Anna Jones
In this recipe for gluten-free buckwheat pizza base, I use a bit of amaranth to offset the heavy texture of baked buckwheat.
If you are like me, a woman and hot-headed, you would probably get angry if someone said that to you. Ever since I was a little girl,… Read More »A woman’s place is in the kitchen
I love the smell and taste of oranges, but never liked orange-y cakes because the wheat-based ones often tasted more of dough than fruit. Luckily,… Read More »Orange-walnut cake
This recipe for pea soup with gluten-free croutons combines the flavour of fresh peas with the nourishing fullness of their dried counterpart. I adapted this… Read More »Pea soup with gluten-free croutons
