This gluten free puff pastry recipe makes buttery, flaky, elegant pastry. Learn the secrets to making it right the very first time!

Unlock the secrets of perfect Turkish bread with our detailed recipe. Master the art of kneading, shaping, and baking for an authentic culinary experience.

It's common to end up with extra sourodugh starter. Here are lots of great sourdough discard recipes to help you put that extra starter to good use!

Tomato Galette made easy by using store bought puff pastry, and cooked directly on the grill. This is simply the BEST recipe for those fresh summer heirloom tomatoes!

These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.

If you can’t have dairy or gluten, I have you covered with my easy No Knead Gluten-Free Bread. This bread is fluffy on the inside and crispy on the outside. This is what all gluten-free bread dreams are made of. Even if you are not gluten-free.

Hoy os traigo de nuevo el famoso "Pan Milagro" , llamado y conocido también como pan para principiantes o pan rápido , lo hicimos en " Píre...

Yes, healthy almond flour cinnamon rolls do exist! They're so tender and fluffy with a sweet cinnamon filling loaded with hints of pure maple and chopped pecans. Each one is smothered in a dairy free & vegan cream cheese icing and can be made in under an hour with no yeast!

This garlic and herb no-knead bread tastes far better than basic garlic bread — especially when you slather the still-warm slices with a little butter.

Get this tested recipe for Gluten Free Cannoli - light, crisp fried cannoli shells with lightly sweet ricotta and mascarpone filling. Perfect!

This Rosemary Garlic Focaccia Recipe is perfect for beginner bakers! The dough is very easy to make, just just add your favourite toppings!

Una navidad en mi familia no es lo mismo sin la torta negra o tarta de navidad, está hecha de una mezcla de frutas maceradas en licor que ...

From Josey Baker Bread by Josey Baker (Reprinted with permission from Chronicle Books) The recipe reprinted here is in Josey’s words. Since his recipes are meant to demystify breadmaking, you’ll find his enthusiasm shines through. It’s a gluten-free loaf, and as Josey says in his introduction to it, “I had been mostly turned off by gluten-free breads, since it seemed like they were all trying to imitate wheat breads, and failing miserably. But this bread stands on its own…” And he’s right; it’s great.To make it, you’ll need to find a loaf pan that is a bit smaller than the usual size. But any similar-sized vessel, such as shallow ovenproof baking or gratin dish, should work just fine. The almonds should be coarsely chopped, to give the bread some additional texture. But you can swap out any sort of nuts. And if making the bread for people who are gluten intolerant, make sure to use oats that are certified gluten-free.The provides a binder for the bread, in place of the gluten found in traditional flour. You can find them at natural food stores, , and .One 9 or 8-inch by 4-inch loaf pan (20cm by 10cm), oiled

¡Ya estamos en Septiembre!, aunque el verano ha volado, este es uno de los años que más ganas tenia de que llegara. Porque soy del clan de los que siente que el año empieza en septiembre, con nuevas metas, proyectos y con ganas de hacer mil cosas ¿alguien más del clan?. Y por supuesto, ¡para encender el horno sin arrepentimiento! Porque este verano era pensar en encenderlo y sudarme todo. Y por eso mi lista de recetas pendientes no dejó de crecer y hay que hacer algo para solucionarlo!. Así que vamos a inaugurar la temporada con una receta vegana, que sois muchas las que me lo habéis pedido. Son unos bollitos de brioche sin huevo, sin mantequilla, sin leche... casi sin nada, ¡pero que os van a sorprender!. Confieso que pensaba que quedaría un brioche un poco seco, pero para nada, queda súper jugoso y esponjoso. Estoy salivando pensando en ellos, porque ya no me queda ninguno... ;( sniff! Estoy segura de que en cuanto los probéis repetís seguro. Solo con el olorcito que queda en la cocina ya dan ganas de repetirlos, ¡así que imaginaos cuando los probéis! INGREDIENTES: Receta adaptada de: Cucinando con mia sorella (6 Bollitos) ♥ 50gr. + 50gr. harina de fuerza ♥ 160gr. de harina normal ♥ 50ml. + 75ml. de agua ♥ 10gr. de levadura fresca ♥ 40gr. de azúcar ♥ 20gr. de azúcar invertido o miel de caña ♥ 1/2 cucharadita de sal ♥ 1/2 cucharadita de vainilla en pasta ♥ 30gr. de aceite de girasol ♥ Leche vegetal para pintar Decoración: ♥ Azúcar glas PREPARACIÓN: Empezamos preparando una primera masa. En un bol ponemos 50ml. de agua tibia, en ella deshacemos la levadura y removemos hasta que se haya disuelto por completo. En ese momento, añadimos 50gr. de harina de fuerza y mezclamos hasta conseguir una masa homogénea. Tapamos el bol y dejamos reposar durante una hora. Con la primera masa lista, vamos a por la masa final! En el bol de la batidora añadimos el resto de la harina de fuerza junto con la harina normal, el azúcar, la sal, el resto de agua, el azúcar invertido (o miel), la primera masa que habíamos preparado y la vainilla, con el gancho empezamos a mezclar a velocidad baja durante unos 10 minutos, luego añadimos el aceite y volvemos a amasar hasta conseguir una lisa. Formamos una bolita con la masa, la ponemos en un bol, tapamos y dejamos reposar durante 2 o 3 horas, hasta que haya duplicado de volumen. Una vez la masa haya doblado su volumen la espachurramos con el puño para que pierda el aire. Pesamos la masa y la dividimos en 6 bolitas de mismo tamaño, las ponemos sobre la bandeja del horno con papel vegetal y las pintamos con un poco de leche vegetal. Dejamos las bolitas de brioche en el horno apagado durante 1 hora y media más o menos, hasta que hayan doblado su volumen. Los sacamos del horno y lo precalentamos a 180ºC. Mientras se calienta el horno vamos pintando de nuevo los brioche con un poco más de leche. Con el horno caliente, los horneamos durante 12 minutos más o menos, hasta que que estén doraditos. Los sacamos del horno y dejamos enfriar sobre una rejilla. Cuando estén fríos los espolvoreamos con un poco de azúcar glass y ahí si que... ¡ya no tenemos que resistirnos más! Mi idea era untarlos con chocolate (no os sorprende ¿verdad? jajajaja, si es que con el todo mejora) y ni tiempo me ha dado! así que imaginaos como huelen y lo tentadores que son. Consejo, no esperéis y probarlos tibios están de muerte ♥♥ !! Espero que lo preparéis en casa y me digáis que os han parecido. ¡Y enviarme vuestras fotos! ♥♥ ¡¡Mil besos!! Verónica ♥

This honey oat bread recipe is super easy to make and delivers a loaf rich with flavor and texture. The rolled oats and honey make this bread perfect for serving with soup, stews and chili.

As a typical bread-loving Norwegian, it can be difficult to live in a country that is protein obsessed and deathly afraid of carbs. But it didn’t stop me from making today’s recipe of whole grain, multi-seeded loaves of bread.

Make this gluten free pita bread to use for sandwiches, dipping, and more. This gf pita bread recipe takes less than 30 minutes to prepare with no yeast.

Easy and delicious, loaded with nutrients and fiber.

A simple zucchini quick bread that’s bursting with cheddar cheese!

A nice whole grain loaf like this morning glory one provides plenty of fibre, protein, and complex carbohydrates that will keep him full longer.........

A versatile flatbread that is dairy free as well as low carb, paleo & gluten free

I am super excited to launch this new, India Series, along with the other two ongoing, Israel Series and Tree Nut/Nut Free Macaron Series which is on hiatus until the Fall season. To help me launch this series I asked the lovely, super young and super talented Kulsum (@JourneyKitchen) of Journey Kitchen to share some of our all time favorites, samosas. I can't really recall when Kulsum's and my paths crossed on twitterverse but what struck me the most was her unique Indian Bohra Cuisine which I hadn't heard of before. As Kulsum works full time and is finishing up her Masters degree, she also finds time to share with us some dishes from her Bohra heritage. Indian Date Pudding for one and the samosas filled with lentils that is more prevalent at her mom's home while growing up, as opposed to the widely popular spicy potatoes and peas. Thank you Kulsum and thank your husband too for the professional looking demonstration! :) Samosas make me extremely nostalgic. Not a potato filled ones but rather lentils and meat stuffed samosas which are a known delicacy of the little town I come from. Growing up, any feast or occasion had to include samosa. Mom starts her morning by making thin pastry from whole wheat flour which is similar to making roti. Two balls of dough are put together pressed at edges and then rolled out thinly. While its cooked on the hot griddle, the air fills and separates the two layer of pastry that were put together leading to two thin sheets of round pastry. Then, she makes the filling, slowly cooking the meat or lentils, chopping herbs, onions and eye balling the perfect amount of salt and other spices. We sisters along with mom would sit on a long cloth which is like a table cloth only that it’s put on the ground instead of table in the dining room. Mom watches her daily soaps while her hands as if trained to make samosas worked perfectly in making the samosa pockets and filling them. While she watched and chatted, we sisters would stuff ourselves with the rolled samosa and mom would lightly hit our hands to keep us off. She said it messes up her count. We never listened. Once more than 100 samosas were rolled up, she would get ready for deep frying them. We would follow her in the kitchen and eat the samosas as they came out of the oil, perfectly crisp, hot and golden. She would ward off us again, complaining how nothing will be left for the guests. We (and the major part of ‘we’ is me) never listened. And trust me, this are so pathetically moreish, you just won't realize how you eat a dozen. We always had guests asking for second and third servings. And somehow mom had mastered the art of always making enough so guest left satisfied. Fast forward to mom's dear daughter aka me, as much as I love them, I can't always find time to make everything from scratch. So I rely on frozen spring roll wraps as pastry which works wonderfully well here. My mom won't be very proud but my husband is. Which works at the moment. If you are thinking this is going to be difficult, let me tell you, the hands in the step by step tutorial are my husband’s. All these samosas in the picture are rolled by him. I just had to show him once how to roll them and then he was on his own! I don't know what that says about him (he's more capable in kitchen then I think?) but trust me, if he can make them, you surely can! Thank you Shulie for generously inviting me to your fabulous blog. I can't exactly remember how I connected to Shulie, but I remember well how generous in her words, kind in her attitude and encouraging she has always been to me. Lentil Stuffed Samosas - Dal ke Samose Makes 10-12 Ingredients For filling 1 cup toor dal/ split pigeon pea* 1/2 cup spring onions, finely chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 1 green chilly, finely chopped 1 tsp red chilly powder 1 tsp garam masala 1 tsp roasted cumin powder Salt to taste For Glue ¼ cup all purpose flour 3 tbsp water Pastry Ready to use spring roll wrappers (I used 4 square sheets and cut them into 3 inch rectangles) Note *You can also use moong dal i.e. split and husked mung beans which is more commonly used. Method Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside. Mix the ingredients for glue and keep aside. Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn’t dry out. Cutting Pastry Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone. Fill about 2 tbsp of filling into the triangle and pressing it down with your finger. Once you fill the cone, take the bottom left corner up towards the right side. Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with the glue mixture. Heat oil in a wok and drop the triangles in it. They are done when light golden brown. Serve with ketchup. They freeze extremely well. So you can make in bulk and keep it in deep freezer and just thaw and fry them before serving.

This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!

This gluten free naan bread is made extra soft and tender with yogurt and butter or ghee. Make the dough ahead, fry it in minutes!

A quinoa flour pizza crust that is made with just 5 ingredients! This healthy pizza is gluten-free, vegan, oil-free and super easy to make!

This gluten free artisan bread will CHANGE.YOUR.LIFE!!  Seriously.  Crusty bread that you thought you'd never have again.  One bite and you will absolutely be in HEAVEN!  Better still, no one will know it's gluten free!

Viel Zeit für viel Geschmack. Lange Teigführung mit nur 0,2% Frischhefe, Sauerteig und etwas Dinkelmehl führen zwangsläufig zu einem Baguette, das umwerfend schmeckt. Das Rezept ist für 6 Baguettes (also 2 Ofenladungen) berechnet. Für die einfache Menge einfach alle Zutaten halbieren. Die Sauerteigzutaten mischen und 10-12 Stunden bei 27°C reifen lassen. Die Vorteigzutaten verrühren und 12-20 Stunden bei Weiterlesen...

The BEST Soft Gluten Free Vegan Sandwich Bread Recipe - Featuring Aquafaba (Garbanzo Bean Liquid) Whip as an Egg Substitution.

Ces Pains à Burger Vegan sont faciles à faire, sains, mœlleux et délicieux. Ils sont faits avec de la patate douce et sont sans huile.

Jam donut babka in the making. I love baking with yeast - you need a teeny little patience and the results are well worth it!

Easy English muffin bread is perfect for toasting and has all of the craggy, craters and toasty bits that hold those pools of melting butter. No fail, no knead recipe with just one rise! Freezes well, too.

Quick and easy vegan chickpea flour banana bread! Made in 1 bowl, it is also oil-free, grain-free, and gluten-free.

This gluten free bread recipe features wholesome quinoa and chia seeds. The homemade loaf is enriched with honey, fresh lemon and your favourite mixed seeds.