Yes, this is another recipe blog post, but not before I rant a bit first!
It turns out that dried Lamb's Quarters leaves don't burn very well or very fast.
The flavour of the untreated ash is initially salty, then bitter, then salty again as it sits on the tongue.
Secondly, there is a common understanding culinary ash was used to leaven bread before the days of baking soda, but often, such mentions are met with vague how-to's, if at all. Eventually, I ran across a comment where someone said the best way to get lift from culinary ash, was to add it to the dough at the same time as the acid. I was having incredible difficulty finding ANY actual recipes online that use culinary ash in baking! Restaurant chefs talked about it, foraging chefs talked about it, history nuts talked about it, people shared how grandparents would make it, but no one shared a single, solitary recipe!
Here is my recipe for Culinary Ash Biscuits. If you use another non-gluten flour with this recipe, I'll be curious how it worked out for you.
Click here for the full rant and recipe:
https://naturalhealthgodsway.c....a/2025/01/15/culinar
