Gluten is a collection of proteins (the long amino-acid chains gliadins and glutenins) that make bread rise and give the characteristic chewy texture to baked goods. These proteins are vital to the binding and the rising of baked goods made with wheat based flours. (Read All about flours here). Gluten develops with the addition of …
There are a ton of flours out there—all-purpose, bread, cake, pastry, whole wheat, semolina, self raising. And we’re just talking about wheat based flours right now. They’re all slightly different with slightly different functions. Here are the most common types, what they’re all about, and when you should or shouldn’t use them. All-Purpose or Plain …
What’s golden and crunchy, delicious and healthy; filling yet leaves you craving for more. Nutritious and gluten free, to boot! It’s the Adai. The rustic, less known cousin of the Diva, Dosa. Adais are really easy to throw together. You just soak the lentils (four different ones if you are a purist) and an equal …
Garbanzo beans, chick peas, Kabuli channa…..a rose by any other name! Garbanzo beans are cheap, easily available and high in protein. A little goes a long way in filling you up. Here are two quick-to-put-together ways, of using these tasty legumes. The old Warhorse- The South Indian Sundal. Ingredients: Tin of garbanzo beans- …