The no knead bread recipe:
http://www.nytimes.com/2006/11/08/dining/081mrex.html
Two variations on the famous Moosewood Brownies: one is
gluten-free and the other is both gluten-free and dairy-free. In this recipe,
rice flour is a good substitute for wheat flour, and you can use 1 cup of oil
in place of the butter. On this occasion, I tried EVOO, but in the past, I have
used coconut oil.
Happy Baking!
Original recipe here:
http://www.food.com/recipe/moosewood-brownies-5227
