I enjoy cooking, baking, and exploring food. I’m partial to vegan or vegetarian food. My specialty in baking is 100% rye bread. Rye has low gluten content, resulting in a stickier dough and less rise in the oven (oven spring) compared to wheat bread. You can mix in some all-purpose flour with the rye to make the dough easier to handle. However, I prefer to use all rye. Although it doesn’t contain much gluten, rye should still be avoided by people with celiac disease. It also contains secalin, a protein similar to gluten.
Since our daughter-in-law has celiac disease, I also keep a gluten-free sourdough culture. But not everything in my baking revolves around sourdough. In fact, two breads I make often are made with dry yeast: 100% rye bread and a gluten-free buckwheat boule.
• Sourdough Rye Bread with 100% Rye, made with scalded rye—my favorite rye bread.
• Sourdough Rye Bread with 100% Rye, made with scalding
• Rye Bread a 100% rye bread made with instant yeast.
• Gluten-Free Bread made with psyllium husk.
• Eggplant Adobo, a vegan version of the original Chicken Adobo.
• Borani Banjan, a vegetarian eggplant dish with Greek yogurt.
• Borani Banjan, , another vegetarian eggplant dish with Greek yogurt and peanut butter.
Rye Bread
Sourdough Rye Bread
Sourdough Crackers
Gluten-Free bread
Mediterranean Baked Sweet
Roasted Cauliflower Salad
Eggplant Adobo
Gluten-Free bread
Brown Butter Lentil and Sweet
Borani Banjan
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At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias.
At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias.
