Latest From Our Blog

Introducing Mai Nguyen

Grist & Toll Farmer Feature Introducing Mai Nguyen, aka Farmer Mai, and two landrace wheats grown by her: Wit Wolkering and Chiddam Blanc de Mars A blog post featuring a California farmer and specially selected wheat varieties has been a long time coming. I’m really pleased that this first dedicated post involves collaboration with Mai […]

Whole Wheat Stollen

Stollen is one of my favorite holiday breads. There is a lot to love: fruit, nuts, almond paste, powdered sugar topping – Yum! A quick preferment of milk, yeast and flour gives the dough a nice depth of flavor, and the whole grain flours make everything taste richer, nuttier, and more complex. This is a […]

Pain d’épices

People Who Live in Spice Houses Linda Civitello for Grist & Toll Sweden’s pepparkakor (pepper cake) is pfefferkuchen in Germany, speculaas to the Dutch, gingerbread to the British, and pain d’épices (spice bread) in France. Notice a theme? All are northern European, at the opposite end of the world from the tropical Pacific islands where […]

How We Roll

How We Roll at Grist & Toll By Linda Civitello What History Has To Say About Nan’s Mother’s Buttermilk Crescent Rolls From the “It Just Wouldn’t Be Thanksgiving Without This” Department Crescent rolls had been around for centuries before the Pillsbury Doughboy, aka “Poppin’ Fresh,” made his spectacular debut: on Sunday, November 7, 1965, he […]

Toast And History

I am very pleased that author and food historian, Linda Civitello, will be contributing to the website from time to time. We have put our heads together, lining up topics and recipes drawn from history that resonate with how we want to bake and cook today. We are launching this collaborative series with the hottest […]

Good Food Hosted by Evan Kleiman talks to Grist & Toll

Please listen to this broadcast to hear Nan discuss wheat and the truly amazing difference of fresh flour. http://www.kcrw.com/news-culture/shows/good-food Also, enjoy listening to our friend Amy Halloran who joins the show before our spot.

Whole Grain Biscuits and Shortcake

Grist & Toll Classic Whole Grain Biscuits Yield = 6 one-inch high, 3-inch wide biscuits *See notes for turning this formula into shortcake at the end Ingredients: 2 cups (9 oz) Sonora or your favorite G&T whole grain flour 2 tbsp sugar 1 tbsp baking powder ¼ tsp baking soda 1 tsp kosher salt 5 […]

Spelt Carrot Cake with Cardamom

G&T Blog Post: Spelt Carrot Cake with Cardamom, Pistachios and Coconut I really love carrot cake, but many that I buy are a disappointment: too sweet, too dense, too rich. Perhaps I’ve only been in love with the idea of carrot cake, as the more I think about it, the more I realize I’ve never really […]

LA Times Polenta

Union’s creamy polenta with mushrooms Sometimes, it’s easy to predict the dishes that will achieve cult status on restaurant menus.

Thanksgiving Pie

G&T Recipe: Thanksgiving Swirl Pie Yield = two 9-inch pies I just couldn’t decide which pie to feature for Thanksgiving this year. The cheese pie recipe below was the very first pie I learned how to make, so it has a special place in my heart as a childhood favorite. It’s an old Pennsylvania Dutch recipe, utterly […]

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