Tag Archives: Recipe Development

Fennel Soda Bread – Served with Soup Today – Original Recipe Called for Wheat Flour – My Altered Version Used All-Purpose Gluten-Free Flour – Delicious – Moist – Original Five-Star Recipe – Converted with Only One Substitution –

Early this morning I baked Fennel Soda Bread, a five-star recipe on Allrecipes.com. It turned out well and tasted delicious even though this was my first try at developing a gluten-free version of it. I felt that it browned on top just a little … Continue reading

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Wild Salmon Better than Farm Raised Salmon – Probably True – But Wild Salmon Tastes Too Wild for Me – How to Take the Wild Taste out of Wild Salmon – For Me It Had to be Done – Recipe Developing Success – Salmon Flavor from Wild to Mild –

This is my first attempt at developing a recipe that lessens the strong taste of wild salmon, which I, personally, do not like. The last time we bought salmon we chose wild salmon rather than farm-raised, because I’d read it was … Continue reading

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Biscuits – Jules All-purpose Gluten-free flour – Substituted for Wheat Flour – Recipe Development in Progress – Canned Biscuits Cannot Compare with Homemade Biscuits – Steve Ate His with Peanut Butter and Peach Jelly – Interesting – Butter and Honey for Me – I’m So Predictable –

I’m a carbohydrate-loving woman. Alas! My downfall from being thin and wispy. Yet, I keep dieting in between my carbohydrate delights. Life without wheat gluten is bearable if it doesn’t mean life totally without bread, pancakes, noodles, and biscuits. I am thriving. … Continue reading

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