Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
Injera is an Ethiopian bread recipe. It’s custom to spoon food on top of a plate that’s lined with an injera, then use the bread to scoop up your food. This recipe is free of wheat and uses the traditional injera grain, teff. The recipe takes some advance planning as you need to soak the flour, but then it cooks up quickly and would be delicious with any of Sadia’s sauces or to eat with veggie or meat dishes. Soaking grains also make them easier to digest and more nutritious.
1½ cups teff flour (either ivory or brown)
2 cups water
½ tsp. baking powder
¼ tsp. salt (Kosher salt)
Oil for pan (coconut oil) (olive oil)
1. Stir together teff flour and water in a glass bowl or big glass jar. Cover with muslin or a thin kitchen towel.
2. Let the batter sit for about 24 hours or so in a moderately warm place (about 70-80 °F… can be perfect to put inside the oven with just the oven light on, but on the counter should also be fine).
3. Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
4. Heat a frying pan to medium heat and lightly coat with oil. Stir the salt and baking powder into the batter and pour the batter into the pan until the entire surface is evenly covered, about ¼” thick. Cover with a lid or foil and cook for about 5-7 minutes. Don’t flip the injera. You’ll know it’s done when bubbles appear on the top, the top begins to dry, and the edges begin to slightly brown and come away from the pan.
5. Slide the injera out of the pan with a spatula and place on a plate to cool. Repeat until you run out of batter. You can stack the injera with parchment paper in between. Eat it all right away with sauce, bean dishes, or even for sandwiches or store leftovers in an airtight container in the fridge. Keeps for 2-3 days, but you’ll probably eat it all before that.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…