Ingredients Butter to grease the pan 350 grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe) ½ teaspoon baking soda ¼ teaspoon baking powder 180 grams dark brown sugar (about 1 cup) 1 teaspoon kosher salt 2 large eggs, at room temperature 1 ¼ cups buttermilk, at room temperature ½…

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy…

I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the millet at the bottom of the pot becomes gummy by the time all of the millet is cooked. But the tiny, nutritious seeds…

These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots. Ingredients 2 ½ cups whole-wheat pastry flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon ground allspice ½ teaspoon ground cloves ½ teaspoon salt 2…

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don’t…

Coconut and banana pair up in a heavenly way, especially for breakfast. Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour. A generous helping of banana lends a rich creaminess to the cakes. Be sure to have extra butter to drizzle on top, and you’ll probably…

Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven’s heat makes them rise tall and beautiful. These biscuits…

These moist muffins are reminiscent of pumpkin molasses bread, but they aren’t as sweet (though you can add more sugar or molasses if you want them to be sweeter) Ingredients 2 pounds kabocha squash, cut in large chunks 1 cup (140 grams) whole-wheat pastry flour 1 cup (135 grams) unbleached all-purpose flour 1 teaspoon baking…

A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that’s what all the recipes I’ve read say is supposed to happen. When I made the cake the blueberries didn’t really cause it to buckle at all, they just…

Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms….