Made with dark brown sugar, coconut milk, evaporated milk and mochiko flour, these little treats are gluten-free.
Anyone who has followed my blog for awhile knows about my love for butter mochi.
I can’t resist this Hawaiian baked good made with glutinous rice flour, which gives it a wondrous chewy texture like a big gummi bear.
For those with celiac disease, it has the added bonus of being gluten-free, too.
So when I spied a recipe for “Brown-Butter Mochi” in the New York Times a few months ago, I tore it out, eager to try it.
The recipe is from Berkeley’s Samin Nosrat, a writer, cooking teacher and former cook at Chez Panisse, who recently wrote the seminal, best-selling “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” (Simon & Schuster).
She first learned to make butter mochi in a standard large cake pan from a friend’s recipe. But then she started tinkering, rejiggering the recipe to use two muffin tins instead. She also incorporated brown butter, which of course, is always a worthwhile addition.
Get to know Coffee Flour, an intriguing new product you’re going to be seeing a lot of.
Did you know that for every pound of coffee beans produced, there’s nearly an equal amount of waste created?
Coffee Flour aims to tackle that immense problem. It is the first company to dry and finely mill that pulp waste on a large scale to create a type of flour that has five times the fiber of whole wheat flour and more iron than any other grain.
Surprisingly enough, the resulting flour tastes nothing like coffee, either. Instead, the gluten-free coffee flour tastes heavily of citrus and cherry.
A glass of Syrah pairs with duck-Syrah ragu over Syrah-flour pasta.
That’s what you’ll be humming, when you dig into this lusty pasta dish.
Because there’s wine, wine, everywhere in it.
There’s Syrah in the meaty duck ragu that tops it. There’s even Syrah flour in the pasta dough for the homemade fettuccini. And of course, a glass of — what else — Syrah to sip alongside it all.
I was inspired to cook “Venetian Duck Ragu” with “Syrah Fettuccini” when I received samples of the new WholeVine products from Santa Rosa.
Company founders Barbara Banke and Peggy Furth started their line of grapeseed flours, grape skin flours and grape seed oils — all gluten-free — as a way to make greater use of what vineyards provide. They’ve also added a line of four different gluten-free cookies ($6.99 for eight of them), as well as a line of eight different wheat crackers ($6.99 for 12), all made with their flours.
Syrah skin flour.
Moreover, they donate a portion of profits to charitable organizations that help children in need.
The varietal grape skin and seed flours ($6.50 per 1/2-pound bag) are made from Chardonnay, Cabernet, Sauvignon Blanc, Merlot, Pinot Noir, Riesling, Syrah and Zinfandel grapes grown in certified sustainable California coastal vineyards.