Howdy! As most of you know, many pantry staples are bare at most distributers. We are out of all purpose flour and the one time I tried to make gluten free biscuits, I ended up having to throw the batch away (I didn’t realize you couldn’t just replace recipes 1:1)
We have buckwheat flour, brown rice flour, and Masa (corn flour) When I try to look up recipes for these, many of the recipes call for all purpose flour as well.
I’d like to make bread, quick breakfast/dessert breads, and other baked goods and desserts.
We’re pretty good on most other baking staples, we have: organic raw cane sugar, honey, yeast, baking powder, baking soda, cornstarch, eggs, unsalted butter, coarse salt (out of fine) cocoa powder, vanilla extract, almond extract, sourdough starter, canned pumpkin, canned sweet potato, olive oil, some vegetable oil, non-dairy creamer, oats, can make oat milk, spices, and sort of chocolate chips (they’ve melted together). I even have almond paste! Had my heart set on making almond croissants. Not sure how to do that now, are buckwheat almond croissants a thing?
Thanks so much for any and all recipe recommendations! We really appreciate it! ??
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