Monthly Archives: August 2013

Rice Flour

Brown rice flour is milled from unpolished brown rice which still contains the bran and germ. Accordingly, it is higher in nutrients than white rice flour, whose grains have had the germ and bran removed.  Rice flours are among the most commonly used flours in gluten-free baking. The flour is mild, a creamy brown color, slightly gritty, and most often must be used in combination with acceptable starches (see starch section). Much like almond flour, brown rice flour will turn rancid if stored at room… Read more >>

Granulated Sugar

The most common sweetener of all, the king of sugars if you will, is granulated sugar. This sugar, which was historically available only to the upper classes, is highly processed and refined cane or beet sugar. Even though you may think of it as simply adding sweetness, sugar actually performs a myriad of duties in baking and cooking. It tenderizes, aerates and colors to name just a few. It is actually considered a liquid ingredient, since it dissolves when it comes into contact with water,… Read more >>

Vegan Butter

This version of butter is actually composed of three or more vegetable oils, and then transformed into butter using a similar process to that of trans-fat free margarine. Vegan butter tastes like real butter minus the dairy components. It also blends, creams and cuts into pastry much like dairy based butter does. It`s a wonderful alternative to those who wish to eliminate butter from their diets but still crave a buttery spread for their morning toast or an afternoon cookie nosh. Read more >>

Sweet Rice Flour

This flour is derived from short grain glutinous rice such as sushi or sticky rice. It’s a mild flavored flour and unlike its cousin, brown rice flour, which tends to have a grainy texture, sweet rice flour has a more sand- like consistency. Because it contains more starch than regular or brown rice, it’s more of a cross between a flour and a starch. I tend to use sweet rice flour quite a bit, albeit in small amounts. I like the way it imparts a… Read more >>


Honey is easily digested by the most sensitive of stomachs making it an ideal choice in baking. Honey also contains trace amount of vitamins, minerals and amino acids. Since honey is a bit sweeter than granulated sugar, you can get away with using slightly less. The general rule is 3 to 1, meaning that for every cup of granulated sugar called for, use ¾ cup of honey. However, be advised that you may need to alter the amount of overall liquid called for in your… Read more >>