Why almost every gluten-free pasta is corn and rice
Corn and rice dominate gluten-free pasta for a reason that has nothing to do with taste: they are the two starches an extruder can run reliably. Here's what happens inside...
Blog
View all-
-
The physics of three minutes: what hot water actually does inside a pasta cup
Instant pasta isn't cooked in your mug, it's rehydrated. Here's the starch science behind those three minutes, and why water temperature, mug shape and a lid matter far more than...
-
Six breads that were never made with wheat
Injera, socca, dosa, arepa, mămăligă and bhakri: six daily breads built on teff, chickpea, rice, maize and sorghum long before anyone said gluten-free. What flour each one needs, and which...
-
Panisse: the chickpea chips Marseille has been frying since the 1800s
Chickpea flour, water, a loaf tin and two hours in the fridge make panisse: crisp-shelled batons with a soft, custardy middle. Here's the water ratio and the chill time that...
-
Salt It, Time It, Finish It in the Pan: Cooking Corn-Rice Pasta So It Holds
The gap between al dente and sludge is about 90 seconds and one bad habit. Here's the water ratio, the timing rule, why you must never rinse, and why finishing...
-
Three Things We Still Can't Make Well — A Letter About What We Won't Fake
Miklos names the three products our mill has tried and failed to get right, and the shortcuts that would have fixed them overnight. An honest list of failures tells you...
-
We Found Our Sorghum in a Field Grown for Birdseed
Two villages from our mill, a grower was selling beautiful white sorghum as animal feed. This is the story of the drive out, the awkward conversation, and the eighteen months...
-
Nine Single Flours, Nine Jobs — And the One Thing Each Will Ruin
A frank, flour-by-flour field guide from the mill floor: what chickpea, sorghum, millet, quinoa, pea, lentil, rice and flax are each brilliant at — and the one bake each will...
