Book Review: Alternative Baker, by Alanna Taylor-Tobin

[runpunkrun]

A beautiful cookbook that takes full advantage of the alternative flours available to us, is low on rice, and doesn't rely on gums to give structure to baked goods. Taylor-Tobin uses combinations of gluten-free flours to provide flavor and texture, but she also relies a lot on dairy for flavor and texture, so if you're dairy free and not comfortable with swapping out dairy products, this might not be the book for you, but check out the dairy-free or vegan tags on her blog.

( Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours )

This review appeared on my journal in a slightly different form.

Recipe: Lentil Alecha (Ethiopian stew)

[sonia]

This is adapted from Split Pea Alecha by Valerie Mates. I like lentils better than split peas, but it works with either one. I changed it to make a somewhat smaller amount of food (but still enough for several days), and upped some of the spices. Yummy and quick.

Ingredients
2 cups lentils, rinsed
5 cups water, or the right amount for your lentils
1 teaspoon turmeric
1 teaspoons salt
1/3 cup olive oil
2 slices (1/4 inch) fresh ginger, chopped finely
1/2 teaspoon ground cardamom (or 2 pods, crushed)
1/4 teaspoon ground cloves (or 1 clove, crushed)
1/4 teaspoon ground cinnamon
a pinch of nutmeg

( Recipe )