Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
I’m still experimenting with Sue Gregg’s Blender Baking Method (click to see the previous post where I discussed my first attempts). I have narrowed down the source of the bitter taste I got when using the Blender Baking Method. Vinegar (souring the almond milk) reacts with the baking soda to create a soapy-bitter taste. However, [...]
On the advice of a friend, I recently purchased Sue Gregg’s 2007 cookbook, Introduction to Whole Grain Baking. I’m intrigued by the idea of using sprouting and/or soaking gluten-containing grains in baking, even for the gluten-intolerant people in my family. Some people suggest that the soaking and/or sprouting can aid in the digestion of those [...]
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