Serious Eats - seriouseats.com

I am gluten intolerant and really struggled with recipes that called for so many different types of flours, even making up mixtures as recommended by the best known gluten free cookbook authors. I now use one of several commercial mixtures. At the risk of being inappropriate by naming them, they are Jules Gluten Free flour, Pam's Baking Mix and Bob's Red Mill Mix.

The same amount of any of the above mixes will probably do very well in this recipe.

Good luck to us.

Aloha,
Ellie

Am I the only one who can't see the recipe?

What a relief to read comments from folks who like meat! I was beginning to think I was the last carnivore. I'm not greedy about it. Once or twice a week and I love lamb, beef and pork. I try to get island grown so no antibiotics and junk in it but we eat mostly chicken and ground turkey because most of the rest (and one particularly vocal) of the family doesn't eat meat, as such. I'm getting cheekier about doing more beef, etc and fix him a salmon burger or vegie burger or something. I am traveling across the island tomorrow for island grown lamb.

OK. Two more cents worth. I put my moka pot on my electric burner on the outer edge on high. No problem. Espresso in about 4 minutes. I don't try to do foam. I use my Moka when my Jura Capresso is out for repair. If you want a truly outstanding espresso with beautiful crema and can afford to spend about $900, get the Jura Capresso, the cheapest one. E8. It grinds the beans and makes the espresso. Yummmmmm.