Invented during the SARS-Covid crises of early 2020, this flour blend solves many problems for gluten-free bakers. It's delicious, versatile, easy to make and just as easy to use: it's a one-for-one substitute for all-purpose wheat flours in most recipes. Which means you don't have to go without any more. Just use Corona Blend instead!
Nothing beats a small but delicious treat that can be baked in either a cake pan or a cast iron skillet. These rolls use the same method that gives Japanese Milk bread a soft, moist crumb; tangzhong, or "water roux".
Yield: 12, one-ounce round dinner rolls
Time to make: 30 minutes active. 90 minutes for dough to rise. 55 minutes oven dwell.
A southern staple, Angel Biscuits are double-leavened with baking powder and with yeast. I've added a third trick: a boost of Tangzhong, or pre-gelled, corn flour. This extra step not only extends the concept of biscuit to include Asian cuisine, it substantially tenderizes the end result, moves the flavor dial towards More Interesting, and adds only a few minutes time.
Yield: 8 - 10 biscuits, each about 1 ounce
Time to make: 1 hour active. 1 hour proof and 15 minutes oven dwell.
There's a mouthful of springtime in every bite of these crunchy-topped, tender crumb, and delightfully sweet fruit-and-flour treats. This gluten-free version of an America's Test Kitchen favorite utilizes the mild flour blend I developed during the early months of the 2020 Coronavirus lockdown.
Yield: 6 triangular scones, each about 2 1/2 ounces
Time to make: 45 minutes active. Overnight freezing butter. 19 - 25 minutes oven dwell.
The 9 Grain flours make this crossover treat a tasty surprise. It's a yeast bread softened with a tangzhong and brightened with orange peel and buckwheat, with enough sweetness to pass as dessert and enough savory to crave for lunch.
The 9 Grain flours make this crossover treat a tasty surprise. It's a yeast bread softened with a tangzhong and brightened with orange peel and buckwheat, with enough sweetness to pass as dessert and enough savory to crave for lunch.
The rich, traditional taste of brioche is greatly enhanced with boiling before baking, a technique usually reserved for bagels. An amaranth tangzhong softens the dough while adding a significant flavor punch. Sweet or savory toppings make for luscious desserts or fulfilling brunch.
Gooey or cake-y? How about both? These classic treats fit the bill with everything you wished for (excepting cannabis). Skip the walnuts if need be, but don't pass up this recipe!
Yield: about 24, 1.5-ounce brownies.
Time to make: 20 minutes active, 45 minutes baking.
Tools needed: 1 medium, microwave-proof bowl. 1 large bowl. 1 medium bowl. Measuring cups and spoons. Whisk. 9 inch X 13 inch metal baking pan. 2 pieces bakers parchment. NOTE: Be sure to read "substitutions" below.
Nothing beats a small but delicious treat that can be baked in either a cake pan or a cast iron skillet. These rolls use the same method that gives Japanese Milk bread a soft, moist crumb; tangzhong, or "water roux".
Yield: 12, one-ounce round dinner rolls
Time to make: 30 minutes active. 90 minutes for dough to rise. 55 minutes oven dwell.
These cookies are a treat that goes by two names in our house: Rosquillas and No They're Not. To me these soft, sweet, corn-based snacks are the closest thing I've eaten to any Central American dessert, and so I call them what I think they should be. To my wife Leslie, who lived in Honduras for more than a decade, "If your teeth are intact, they're not Rosquillas." Authentic or not, this recipe yields treats that are a cross between corn tortillas and sugar cookies.