Sunday, August 10, 2014

First, you grind the flour...

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.

Then comes the WhisperMill. Don't forget to tighten that lid--or flour will fly everywhere! I'm grateful that I was able to find a mill here, and that our tech repair guys were able to get it working for me!

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!