Fresh spinach, artichoke hearts, and a healthy dose of garlic counterbalance the creamy white sauce, which is made from a judicious amount of rosemary, olive oil, and onions. Three kinds of cheese send this one over the edge. Remember to halve the ingredients if you're only making one regular crust pizza as opposed to two very thin crust pizzas.
This quick and easy meal has all the great taste of beef stroganoff, but for a fraction of the time and cost. Feel free to use fat-free yogurt instead of sour cream, if you're watching your waistline.
This is a great basic pasta recipe for those who want to make ravioli or pierogies, or for those who prefer homemade pasta. This can be dried in a food dehydrator or used fresh, and it will roll through a pasta machine (crank style, not extrusion style) easily.
The pretzels that inspired these are a staple in many malls across America. This pretzel differs from the Superpretzel clone recipe in that it is sweeter, softer, and more flavorful. The secret to this recipe is the sweet cream butter in which the finished pretzel is literally bathed. These are best served warm, fresh out of the oven, with salt or cinnamon sugar.
There was a wood-fired pizza shop in Ft. Lauderdale that used to make a fully loaded pizza that was pricey - but completely worth it. The classic flavors of olives, peppers, mushrooms onions, and ground beef or sausage are complimented by the addition of artichoke hearts. Anchovies hide and give a nutty undertone to the meal.
This is the definitive gluten free croissant - flaky layers of rich, buttery yeasted pastry are formed into crescents and allowed to rise, then coated with an egg wash and baked. These rolls are perfect for breakfast, and they freeze and reheat beautifully.
This easy variation of our classic Vanilla Sponge Cake is elegant enough for a formal dessert, yet extremely easy to make. Tart, creamy lemon curd fills a delicate, lemon-scented sponge roll.
This recipe drew its inspiration from a very popular cake made in one of our local Pennsylvania grovery stores. Gelatin gives this cake a tang and adds moisture - feel free to use a commercial, flavored vegan gel if you prefer - and a rich glaze adds a fine counterbalance of sweetness. Because it is so rich, this cake will serve many people.
This cake is a huge hit and perfect for parties where glutenoids will be sharing dessert, because it's super light and yet incredibly moist. Feel free to omit the glaze, or add a heavier frosting. This cake keeps for days!
This month, as part of our promotion, we'll be crediting all orders with FreeFlour credits. This promotion is usually available only to our subscribing FreeFlour members, and with the promotion we're offering this would be a great time to stock up and get FreeFlour credits!
And remember: As always, every time a new customer tells us you referred them, you'll receive 10% of their order in your FreeFlour Rewards account! Make sure to ask them to tell us your full name or email when they order.
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This bread is wonderfully soft, with the additional bonus of staying a bit
moister on the counter. This is a real bonus for those of us who don=t like to bake
as often. It also makes utterly divine French toast, perhaps because of the
extra egg yolks in it. Because it is so good, and keeps so well, I've written
this recipe for two large (9 inch) loaves. Feel free to cut the ingredients in
half, in order to make a single loaf. Don=t be
intimidated by the amount of salt called for in the recipe B this bread
isn't salty at all, but the salt helps the texture and keeping quality of the
bread immensely.
This challah bread is super easy to make
(it's a batter bread) and delicious. For those who don't know, Challah is an
egg bread, very similar to brioche bread, but a bit denser. It stays very
moist, for days, and is great for dunking in soups or using in bread puddings
and other applications where a sturdy structure is called for. Challah is also
very sweet, so take this into consideration when deciding whether to serve it.
I developed this bread for those who
miss their Friday night Challah braids. This recipe has the distinction of
being one of the few bread recipes that one actually can shape. For those who
don't know, Challah is an egg bread, very similar to brioche bread, but a bit
denser. It stays very moist, for days, and is great for dunking in soups or
using in bread puddings and other applications where a sturdy structure is
called for. Challah is also very sweet. This makes a very large braid or two
regular sized ones.
This vegetarian meal gets it
sea-flavor from dulse flakes. It's a great way to use squash and okra, since as
everybody knows, when they come into season, you can't not give them away fast
enough.
This is Pennsylvania Dutch comfort food at its best --- super simple and cheap, and thick to ward off the bitter cold.
Everyone I know simply goes
nuts over Panera's Broccoli Cheese Soup. That's great, except I have no idea how
it tastes, since invariably soups out in the real world contain flour. This soup
is an approximation of what I've been able to gather from reports... and the
ingredient list. Enjoy
Any of our bread recipes can be converted for a breadmaker, as well as
being used in breadmaker recipes that you'll find online. Below you'll find instructions for making a bread machine loaf. We've also included a simple bread machine recipe here for you.
Potstickers
are tasty dumplings, filled with vegetables, that can be steamed
or pan fried. The secret to a good potsticker is to roll the dough very
thin. This recipe makes about 60 potstickers. Feel free to half the
recipe, and make other fillings, for a variety.
These sandwiches are great to make ahead and freeze - they reheat in the microwave beautifully.
After my son
had turkey breakfast sausage at a restaurant in
This tastes
so close to the Jimmy Dean sausage that my husband, who has always gotten sick
from sausage's high fat content, was worried! The addition of flour makes the
lean beef very easy to work with, and it keeps the sausage moist.
This recipe makes 16 patties or 32 links and freezes beautifully.
This pizza was made famous by the
Note: the crust called for here will make one regular 12 inch pizza or 2 extra thin 12 inch pizzas. We like it best extra thin, but if you choose to make a single pizza, cut the topping amounts in half.
Many thanks to Sande Guetthoff for inspiring this recipe. These taste almost