Due to extremely high demand, our 25lb and 50lb size of flour is sold out. Estimated in stock arrival is 6/20 – Preorder now to guarantee you don’t have to wait too long.
Great News! We will be starting to stock 25lb emergency supply sizes of all of our other mixes starting 6/20! These mixes will come in a 25# resealable ziploc bag within a sealed cardboard box, just like our current 25# flour. What a great way to stock up and use less packaging!!
When the weather heats up and the outdoors calls, it’s nice to have a meal waiting for you back home. This recipe allows you to spend long, lazy summer days doing fun things rather than heating up your kitchen. You couldn’t get any easier than this chili, which requires no prebrowning of meat, soaking of [Read More...]
This is a fabulous dish that makes good use of stale bread and is both ridiculously easy and extremely elegant. Feel free to use any fruit, fresh or frozen, in place of the berries. 1 loaf of bread (we suggest our Cinnamon Raisin Bread recipe), cubed 1 package cream cheese, cut into 1/2 inch cubes [Read More...]
This is a nice, wholesome flavored loaf for those who prefer a bit more texture in their breads. 1 packet active dry yeast 1 T Molasses 1/2 c warm water 1/2 teaspoon baking soda 1 teaspoon salt 1/4 c sugar 1/4 c shortening 2 1/2 cups buttermilk, at room temperature 2 c (8oz or 227g) [Read More...]
Alton Brown really deserves the credit for inspiring this recipe. Fluffy, crisp fried batter, topped with powdered sugar. Nothing says PA fair season like funnel cakes! 2 c water 6 tbsp butter 1 tbsp sugar 1/8 tsp salt 1 c (4oz or 113g) Better Batter Gluten Free Flour 4 large eggs PLUS 2 egg whites [Read More...]
Looking for a healthy dose of fiber without supplements or other odd combinations? We’ve combined gluten free oat bran with fresh rhubarb and summer berries, for a sweet, healthy muffin high in natural fiber. Take advantage of the plentiful strawberries and rhubarb of June, or freeze some rhubarb and enjoy these muffins with blueberries or [Read More...]
This recipe was created by Naomi’s son Zion when their patch of asparagus yielded a bumper crop. A vegetarian variation of the classic Eggs Benedict, this dish makes an equally nice breakfast, lunch, or dinner in late spring, when the garden (and kitchen!) is beginning to heat up, and quick meals are welcomed. This recipe [Read More...]
