Food intolerance-friendly airline meals

Hello again after a long break! I have been away and will be travelling again soon so have some possibly helpful travel tips for anyone flying by Singapore Airlines.
The last time I went overseas by Cathay Pacific, I prepared an elaborate set of bento boxes to last me halfway round the globe, as I described [...]

Gluten-free waffles

I’m afraid I’ve been very slack at updating my blog. The truth is I have experimented with several gluten-free waffle recipes, one of which was wonderful – but because I didn’t make notes, I can’t remember which one it was now :(!
The last recipe I tried was from the book Gluten-Free Baking with The Culinary [...]

Strawberry & pear agar-agar

This was part of my menu for a tea party. I had to choose some foods to suit the extremely hot weather at the moment, as well as things that would go well with Chinese tea. I flipped through my summer wagashi recipe books and decided that a co0l, non-melting kanten/agar agar dish would go [...]

Improvised gluten-free muffins (basic recipe)

I remember the time when I was really scared to start gluten-free baking because it seemed so complicated, so many types of flour, so easy for things to go wrong, for the baking to fail. A couple of weeks ago, I baked some muffins (if you can call them that) without following any gluten-free recipe [...]

Weight-volume ratios in gluten-free baking

In my last posting giving a rice, tapioca and soy gluten-free flour mix, I provided the quantities in weight measures:
8oz/225g white rice flour
8oz/225g tapioca starch
8oz/225g defatted soy flour
These are also provided in the original recipe book,  Gluten-Free Baking with The Culinary Institute of America, in terms of volume measures:

1 1/2 cups white rice flour
1 3/4 [...]

Gluten-free flour mix: rice, tapioca & soy flours

When it comes to learning about baking, I swear by the detailed explanations of baking theory as well as excellent recipes in Baking at Home with the Culinary Institute of America, so I was thrilled to find a new book from the Culinary Institute of America on gluten-free baking, Gluten-Free Baking with The Culinary Institute [...]

Sorghum scones (gluten-free)

Happy Lunar New Year and wishing everyone good health (isn’t that the most important thing?) in the Year of the Ox ^_^!
Here is quick bread recipe from The Best-Ever Wheat and Gluten Free Baking Book but a change from my usual muffins.
Sorghum is grain commonly used in South Asian, where it is known as jowar [...]

Gluten-free muffins with bean, rice & tapioca flours

This recipe is from The Best-Ever Wheat and Gluten Free Baking Book and like the other recipes from this book I’ve used, it turned out excellently. The book credits the recipe to the Bob’s Red Mill website by Carol Fenster, of which this is an adaptation. It’s actually a recipe for Blueberry Muffins but I [...]

Gluten-free cornbread muffins

There is a wide variety of flours made from mazie. The Best-Ever Wheat and Gluten Free Baking Book lists the following types:
corn flour — used to make cereals, pastas, breads and tortillas
corn grits — coarsely ground from white or yellow corn
cornmeal — comes as both yellow and white meal, often used in Mexican dishes
cornstarch — [...]

Akan Datang (Coming Soon)…

To make up for my slowness in posting, here are some photos to whet your appetite for updates coming soon ^_^!