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...
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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...
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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...
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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...
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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...
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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...
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Which Gluten-Free Flour for What? A Practical Guide
Rice, millet, buckwheat, chickpea, flaxseed… Every gluten-free flour behaves differently. Here is how to tell them apart, what each one is best at, and how to combine them in your...
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Hidden Gluten in Stock Cubes and Seasonings: How to Read the Label
Stock cubes, bouillon powders and seasoning mixes are among the most common places gluten hides in a kitchen. Here is where it comes from, what EU labels have to tell...
