Comments on: Baking Cookies in the Rain — Des cookies sous la pluie

By: VanGrrl

VanGrrl — Sun, 02 Aug 2009 05:57:46 +0000

J’adore votre blog et vos recettes. Je ne pouvais pas trouver la farine quinoa alors, puis-j’utiliser plus d’une autre? Et j’ai aussi essayé la farine mesquite et c’est vraiment magnifique! Il faut l’essayer …

By: Tamiko

Tamiko — Sat, 20 Dec 2008 16:28:07 +0000

I feel so relieved reading your wonderful gluten free recipes…I have been baking without wheat for years now after discovering an intolerance to it, but have since become intolerant to gluten. Needless to say, there was remorse at the thought of losing my favourite treats and being left with bland cardboard like yuckies instead of goodies. I feel so encouraged and inspired by seeing your successes! Thank you for posting your wonderful recipes, beautiful photos and stories!

By: Rachel B.

Rachel B. — Sat, 25 Oct 2008 16:17:51 +0000

Chocolate Chip Cookies recipies are the BEST!

http://www.recipebuddys.com

By: Weekend Getaway in Block Island, and a Corn Soup by La Tartine Gourmande

Weekend Getaway in Block Island, and a Corn Soup by La Tartine Gourmande — Wed, 13 Aug 2008 02:08:55 +0000

[...] ate a carrot salad one day, and a rice salad another day. Since I had also prepared a batch of my chocolate and nut cookies, we enjoyed those as a simple snack, and always had apricots, cherries and roasted nuts to nibble [...]

By: Elvira

Elvira — Wed, 30 Jul 2008 09:49:57 +0000

Biscits, pate sablée, etc,sont parfait meme avec les farines gluten-free, la pate levée c’est un peu un problème…..j’éspère bien que ton intolerance termine bien tot, just le temps d’experimenter nouveau ingredients

By: Béa

Béa — Tue, 29 Jul 2008 18:26:25 +0000

Mindy,

I buy most of these flours at Whole Foods in the US. As for amaranth flour and quinoa flakes, I buy them on line. Mesquite flour is quite intriguing, and I am now curious!

By: mindy

mindy — Tue, 29 Jul 2008 18:21:23 +0000

I was wondering where to purchase these flours? Also, I once made choc. chip cookies w/part mesquite flour and they were out of this world.

By: Tal

Tal — Tue, 29 Jul 2008 10:31:08 +0000

Thank you for the reply!

I usually use smaller amounts of quinoa flour since I find its taste stronger and more dominent than other flours, especially in delicate cakes I baked.
I have to experiment with teff though.
I will look for things online. thanks!!

By: Béa

Béa — Mon, 28 Jul 2008 20:38:36 +0000

Many thanks again everyone for stopping by! Lonna, I am so pleased to have been given the two thumbs up by your grandson. That rocks!

Tal, it is really quinoa flakes. Mine are from Shiloh Farms, and I bought them online. As to the other two flours, instead you could try teff, or if this is hard to get, simply add more quinoa flour. The flour will be different of course. In case you are not after a Gluten free version, there are more options too. Good luck, and note that a lot of these flours are available online (I buy amaranth online too).

By: Tal

Tal — Mon, 28 Jul 2008 19:43:49 +0000

What a lovely recipe! I LOVE playing with these kind of flours. That’s why I love your blog that much.:)

I have two questions though:
* By saying ‘quinoa flakes’ do you mean PUFFED quinoa? because I only came across this version.
* Also, which two other flours would you recommend for this recipe instead of the millet and amaranth flours, which are more difficult for me to get? Do you think teff is suitable?

Thank you!
Tal