One of the hallmarks of cooking here in Papua New Guinea is that we make everything from scratch—including some of the ingredients. For the most part, this has made gluten-free living rather easy (compared to in the US), because here, I know everything that goes into a recipe. However, it does take the “pioneer woman” aspect one step further...because here, I also grind my own rice and corn flour!
First you start with rice. Lots and lots of rice. |
Lots of rice flour! But, it's important to mix the rice flour with tapioca starch, potato starch, and cornstarch to make a usable flour for baking. |
I've baked lots of things here--from bread loaves to pizza dough to 'Nilla wafers like these! |