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Added gluten-free flour and biscuit recipes

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Andrew Miner
2016-12-26 10:09:53 -08:00
parent 660050710c
commit 605d588c2d
13 changed files with 182 additions and 2 deletions
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src/gluten-free-flour/final.png
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src/gluten-free-flour/index.pug
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doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Gluten-Free Flour
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 24 oz
td white rice flour
tr
td 7½ oz
td brown rice flour
tr
td 7 oz
td potato starch
tr
td 3 oz
td tapioca starch
tr
td ¾ oz
td nonfat dry milk powder
section.attribution
p From <a href="https://www.americastestkitchen.com/recipes/7854-americas-test-kitchen-all-purpose-gluten-free-flour-blend">America's Test Kitchen</a>
section.directions
table
tr
td 1
td Mix all ingredients and store, refrigerated, in an airtight container.
src/index.pug
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@@ -10,6 +10,14 @@ html
img(src="bagels/final.png")
| Bagels
a(href="gluten-free-flour")
img(src="gluten-free-flour/final.png")
| Gluten-Free Flour
a(href="southern-buttermilk-biscuits")
img(src="southern-buttermilk-biscuits/final.png")
| Southern Buttermilk Biscuits
h1 Soups
a(href="caldo-verde")
src/southern-buttermilk-biscuits/final.png
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src/southern-buttermilk-biscuits/index.pug
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doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Southern Buttermilk Biscuits
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 4½ cups
td all-purpose flour (Lily brand)
tr
td 2 tsp
td cream of tartar
tr
td 2 tsp
td baking soda
tr
td 1½ tsp
td salt
tr
td ½ cup
td butter (cold, diced)
tr
td 9 tbsp
td butter (softened)
tr
td 3 tbsp
td butter (melted)
tr
td 2 cups
td buttermilk
h2 For making gluten free:
table
tr
td omit
td all-purpose flour
tr
td 4½ cups
td <a href="../gluten-free-flour">gluten-free flour</a>
tr
td 1 tbsp
td psyllium husk
section.directions
table
tr
td 1
td Preheat the oven to 450°F (500°F for convection).
td 10 min
tr
td 2
td Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.
td 2 min
tr
td 3
td Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles
| coarse crumbs. Refrigerate for 20 min if the butter gets soft during this process.
td 2 min<br>(20 min)
tr
td 4
td Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a
| time, if needed).
td 2 min
tr
td 5
td Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface
| or until the dough just holds together.
td 3 min
tr
td 6
td Roll or pat out into a 14×10" rectangle.
td 1 min
tr
td 7
td With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface
| furthest from you.
td 1 min
tr
td 8
td Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top
| third over that. Expect the dough to crack during this process.
td 1 min
tr
td 9
td Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of
| the softened butter each time.
td 2 min
tr
td 10
td Pat the dough out into a 1" thick rectangle.
td 1 min
tr
td 11
td Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about
| 1" apart. Brush the tops with the melted butter.
td 1 min
tr
td 12
td Place in the oven and bake until the tops are golden brown and firm.
td 10-12 min
src/style.scss
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white-space: nowrap;
}
}
.attribution {
margin: 0 0.25in;
color: gray;
font-family: sans-serif;
font-size: 10pt;
p {
margin: 0;
a {
color: gray;
}
}
}
}
@media (max-width: 900px) {