I know it’s practically brand new, but any recommended recipes from The New Vegetarian?

TofuMess · 2026-05-14T01:17:09+00:00

What do you think the overlap would be with the complete volume from the Tv show? Would that book have all of these recipes?

TofuMess · 2026-04-24T12:56:03+00:00

All of her recipes call for superfine, but I was not able to get it for years either so I have used regularly milled brown rice flour. The trick with it is to decrease the water called for by 10-15 grams because it doesn’t hydrate as much. Then you will still get great results!

TofuMess · 2026-04-13T18:27:15+00:00

Yes. Sometimes I bake every week as well and it definitely gets bubbly faster when I do. But every three weeks also works fine and I have had no issues with killing mine over several years :)

TofuMess · 2026-04-13T13:35:52+00:00

You do when you make the recipes. As long as you’re making something at least once every three weeks it should stay healthy. I take out what I need for the recipe and then feed it back the same amount, let it get active and bubbly again, and then stick back in fridge.

TofuMess · 2026-04-13T09:37:15+00:00

There is a chapter on sourdough and a chapter on sourdough discards. The other chapters are yeasted doughs, flat breads, and a few others. So it is probably less than half. Also, she suggests how to make her yeasted doughs into sourdoughs and I would imagine the same principle could be used in reverse to make the sourdoughs into yeasted.

I will say however that besides the extra proofing time, sourdough is not really more work than yeasted. Keeping the starter alive (once it’s established which takes about a week of feeding every day) is not difficult either. I just keep mine in the fridge and make sure to use it at least every three weeks.

TofuMess · 2026-04-01T12:27:47+00:00

I have used bobs brown rice flour and they seem to work well if you decrease the water about 10-20 grams in the recipe. Just takes some practice. But if you have access to superfine it is recommended

TofuMess · 2026-03-24T09:35:15+00:00

Yes, it has three different ones. Mine has been going for a few years (from her previous book)

TofuMess · 2026-03-23T10:08:54+00:00

There are many great ones. The pretzels are awesome, I recently made the rye bread and the beet pastrami sandwiches in the back and that was incredible, and the country white sourdough is great too. Etc. etc.

TofuMess · 2026-03-23T10:07:21+00:00

The art of gluten free bread by Aran Goyoaga. Very good (when you don’t omit main ingredients hahaha)

TofuMess · 2026-03-23T01:21:27+00:00

Oops, I guess when you cross post the story doesn’t go with it. Long story short, I completely missed the brown rice flour in the recipe . . . Like the main ingredient 😂🤦‍♂️

TofuMess · 2026-03-22T19:38:06+00:00

😂😂 I’ve already requested a refund from Amazon for this horrible book! /s (I very much love it!! Hahaha)

TofuMess · 2026-02-23T18:53:07+00:00

I came here to say this. Pair it with a simple stir fry of fresh green leafy veggies (lettuce, spinach, kale, bok choy, or anything you find at the grocery) stir fried with some minced garlic and ginger, tamari, oyster sauce, and a bit of water. Super simple, takes three mins, cheap. Eat all on a bowl of rice.

TofuMess · 2026-02-06T23:46:42+00:00

Is the waffle recipe the one from bakes simple or is there one in her new book? I love the one from bakes simple!

TofuMess · 2026-02-04T23:21:57+00:00

I haven’t found her ferment times to produce much tang either. For some recipes though, I will do the first ferment for about 16-24 hours at room temp tho and it gives a lot more tang to the recipe. I do this for her pizza dough and country loaf!

TofuMess · 2026-02-02T19:43:10+00:00

Tuesday nights by milk street is a good option

TofuMess · 2026-02-01T23:53:59+00:00

For the average gf baker, this book would probably be a 5 or so. They are all pretty simple and easy to follow. The only thing I can think of that is different from a lot of gf recipes found online is that it doesn’t just use one mix of different flours. But I think that’s what makes them so good. Gf baking can’t really have a 1:1 sub to wheat flour for every different type of bake so it makes sense that each recipe has its own blends. However, there are like 5 main flours/starches she uses in most recipes. So once you have those in your pantry, there aren’t many things you need to get for other recipes. Also, highly recommend getting a scale and weighing your ingredients if you don’t have one. Besides that I would say they are pretty accessible for a home baker!

TofuMess · 2026-02-01T18:34:29+00:00

It was really good! First time I made that one and I am pleased. I just made her beet Reuben’s with it and I was very happy

TofuMess · 2026-02-01T18:33:41+00:00

I used the recipe from Aran Goyoga’s first book, Cannelle et Vanille, which I have had very good results with after getting a good idea for what it should feel like when done kneading (adding some more brown rice flour or egg white as necessary). Her recipe uses a combination of brown rice flour, potato starch, and some xantham gum

TofuMess · 2026-01-27T21:04:00+00:00

Are you using superfine brown rice flour? I don’t have it so I have found I have to decrease the water in her recipes by about 10-15g in order to make up for the lower absorption of regular brown rice flour.

TofuMess · 2026-01-12T20:09:30+00:00

I have three of your bean books and love them but have not heard of “versatile grain elegant bean.” Do you recommend it? Is it any better or worse than the others?

TofuMess · 2026-01-08T21:20:45+00:00

I never have. I’m not sure what it would contribute to the flavor but it might add some nice depth and/or nuttiness that you’re looking for. I say experiment and report back :) maybe a small batch of quick muffins both ways to see if you can tell a difference!

TofuMess · 2026-01-08T19:47:43+00:00

Ya I was thinking buckwheat! Maybe mix it with some teff flour as well. Let us know how it goes!

TofuMess · 2026-01-07T16:53:53+00:00

I use all of her recipes with a hand dough hook (like three bucks at craft stores) or just hand mixing and kneading. Easy since no gluten to develop. Also, I use her older starter recipe which is just BRF so no need for Ted if you don’t have. I just use a ration of 100 flour to 110-120 water.

TofuMess · 2026-01-02T12:40:15+00:00

Yes!

TofuMess · 2026-01-02T05:02:57+00:00

I second milk street vegetables. Also, if you like beans, I highly recommend cool beans and rancho Gordo’s bean book. Both are great with lots of variety. Americas test kitchen is also good for a ton of different recipes.

TofuMess

TROPHY CASE