Having already succeeded in making banana bread and date squares using my staple gluten-free flour, masa harina, I set my sights on another baked good I often enjoy: oatmeal cookies.
Continue reading “Mexican-Inspired Oatmeal Cookies, Alyssa Style”
masa harina
{advertisement}
Johnnycakes, Alyssa Style
One of the subtler lessons of food blogging is that everything is connected. Influences range far and wide, ingredients travel the globe, and especially in mixing places like North America, our foodways inevitably coalesce out of a mix of origins and practices. So, today I’m going to tell you about how I made gluten-free johnnycakes.