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 [...]

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 — [...]

Gluten-free date & nut drop scones

A big thank you to Pattycake for this terrific recipe! My family has been enjoying them as well, which is amazing because my ‘alternative’ baking usually does not go down well with them :D — proof of the success of this recipe.
What’s amazing is also the combination of healthy grains: brown rice flour, chickpea/garbanzo bean [...]

Improved recipe for gluten-free, yeast-free bean bread

I loved this recipe so much that I made it again with twice the quantities and with some tweaks to try and improve the result.

I modified the quantities of ingredients given in the recipe in my last posting. The quantities this time I used were:
FOUR FLOUR BEAN MIX
chickpea/garbanzo bean flour – 1/3 part
green/mung bean flour [...]

Gluten-free, yeast-free bean bread

Today I tried out the basic yeast-free bread recipe from The Gluten-Free Gourmet Bakes Bread by Bette Hagman, using the Four Flour Bean Mix described in my previous posting with the standard supermarket flours using in Indian cooking (Mustafa being the only supermarket I know that stocks them, though!).

The result was rather uneven: some parts [...]