It’s probably not news to many of us that, per the Wall Street Journal, cauliflower is the new kale. It seems to wear many hats, come in many disguises and be a cream-colored base for many a tasty treat. So here’s an anonymous request for buying or making gnocchi from cauliflower, for cauliflower rice, and “Could you tell me what is the best-tasting and most nourishing gluten-free pasta?”
GO-TO BISCUITS
As promised, here’s Jan Antman’s go-to biscuit recipe; she’s pretty sure it came originally from Fare Exchange. Today’s submission begins with an important piece of advice. “It’s better to have a kind of wet dough, especially for a beginner. If you are unsure about what it should look like, go with a wetter dough. You can always add a bit when you are patting the dough out. I think the thing with biscuits is mostly using a gentle hand. So many folks treat it like they are making bread. And it just doesn’t work.”
No-Knead Biscuits
4 cups Southern self-rising flour (like Martha White or White Lily)