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Recipes with Whole Wheat Pasta

12 Best Wheat Flour Substitute for baking, with some gluten free options

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Flour is the key ingredient in every bakery product. It helps in binding all other ingredients together and often acts as a base for various bakery items. All-purpose flour is one of the most adaptable flours you can use: Whether you’re baking cookies or making a pizza, the white flour’s versatility makes it suitable for all purposes. It forms the right amount of gluten to lend structure to baked goods without being too dense. This is why it is preferred in most recipes.

Many of us bother about eating healthy and staying fit while enjoying the deliciousness of the food we love. But white flour used in baking forms a high amount of gluten and is difficult to digest. For various reasons, we rely on substitutes of the regularly used all-purpose flour. One can replace the white flour with Substitute Flour like that of different grains and nuts. These substitutes are not only a healthier option but can be your go-to option at the time of the white flour crisis as well.

The uniqueness in the texture, aroma, and taste of these substitutes can make baking a more delicious process. Some most satisfactory flour substitutes to get baking are listed below. Don’t be afraid to experiment!

 

12 Delicious Flour Alternatives to do Baking

 

1. Coconut Flour as alternative

→ Completely Gluten-Free substitute to Wheat brown or white flour

Coconut flour is a finely ground, soft, powdery texture produced from dried coconut meat. It is also a natural byproduct of coconut milk production. It is low in carbohydrates and is a popular alternative to regular flour. It is highly rich in protein, fiber, and fat. This combination of nutrients present in the flour makes it so filling.

It is gluten-free and can be used to bake cakes, cookies, bread, and muffins. It would be best if you relied on established recipes while working with coconut flour. It is highly absorbent and therefore can have a drying effect on baked goods. The best way to avoid this dryness is to use a lot of eggs while baking. It is preferable to sift the flour before baking to prevent the grittiness in the baked products.

It becomes a bit tricky to work with coconut flour as it isn’t a grain-based flour and is highly absorbent. It is also rich in Salicylate, a chemical found in many wholesome foods like citrus, coconut, and strawberries. Some people are allergic to Salicylate, so if you’re sensitive to these compounds, it is best to avoid coconut flour cooking or baking.

Some quick baking tips for using coconut flour are listed below:

  • Use more eggs: It adds moisture to the flour and provides a good structure to your baked items.
  • Use additional liquid: Being highly absorbent, coconut flour may make your items excessively dry. It is always preferred to use an extra liquid.
  • You can substitute coconut flour for all-purpose flour at a 1:4 ratio while adding one egg for every ¼ cup of coconut flour.
  • You can also use natural egg replacements like vinegar and baking powder.
  • You can pair it with other alternatives like Almond flour, hazelnut flour, cassava flour, etc.

 

2.  Chickpea- Flour substitute

→ Chickpea is also a naturally Gluten-free flour option to replace Wheat.

A bag of Chickpea flour should be constant in your pantry. It is not only gluten-free but is highly rich in protein. Chickpea, when ground into flour, creates a whole new world of possible recipes. It has a nutty texture and can quickly transform into everything.

Chickpea flour is an easy-to-use alternative with several health benefits, from thin tortilla flatbreads to thick vegetable stuffed pancakes. It has nutritional benefits, versatility, taste, and texture. Often gluten-free flours do not provide an excellent texture to the baked items. Still, Chickpea flour is a naturally dense flour, and its denseness and innate binding tendencies lend the bakery items a sturdy yet tender texture in all cases.

It has recently gained popularity as a pantry staple all across the globe. It can be combined with other gluten-free flours to increase the protein and make baking easier and delicious. It can be used with both sweet and savory bakery products.

Chickpea Flour min

Some quick baking tips for using Chickpea flour are:

  • Cook or dry roast the flour before baking. Raw Chickpea flour has a terrible taste and can spoil your batter but once cooked; it will magically turn delicious.
  • Make sure to cook the battery correctly. A slightly uncooked texture will not work in taste.

 

3.   Brown Rice Flour

→ Naturally, best Gluten-free flour to perform baking instead of Wheat

As the name suggests, Brown rice flour is a fine grinder texture made out of brown rice. It can anytime substitute for conventional wheat flour or all-purpose white flour. It works best in bread, muffins, and cookies. Being gluten-free, brown rice flour needs additional ingredients that will help you bake goods to cohere. Some people prefer adding oil, Apple sauce, or an egg.

Rice flours are dry in texture and, therefore, absorb more moisture than conventional wheat flours. It, therefore, requires adding additional liquid to increase the amount of moisture in the baked items. Brown rice flour baked goods tend to top rise very quickly, so no or a minimal amount of rising agent should be used while baking.

Brown Rice Flour best substitute for Wheat min

Some quick baking tips for using brown rice flour are:-

  • Brown rice flour should be stored in an airtight container in the refrigerator. It spoils easily when exposed to moisture and can make odors from other food items stored together.
  • Baked goods made out of brown rice flour can be crumbly in texture. Binding agents like arrowroot powder or eggs can be used to make your baked items more cohesive.

 

4.   Almond Flour

→  Delicious, healthy Gluten-free flour to bake 

Almond flour is perhaps one of the most versatile, low-carb flour and works well with cookies, cakes, and bread. Almond flour is ground almond nuts, full of fat and moisture, gluten-free, and a bit crumbly in texture. It is less dense than wheat flour and requires certain baking tips to get perfectly textured bakery products.

Almond Flour for baking Wheat alternative gluten free

Some of these tips are listed below:

  • Let the final baked product cool completely: The texture and cohesiveness of low-carb baked goods improve upon cooling. It is always advisable to let your baked items cool completely.
  • Make sure you use all the ingredients only when they are at room temperature. If they are cold, your battery will have lumps and can become clumsy.
  • Grease the pan well and keep an eye on the baking process and follow by checking it from time to time.

 

5.   Quinoa Flour

→ Another Substitute to replace wheat flour and doesn’t have Gluten as well.

Quinoa flour is an awesome substitute for all-purpose flour as it is highly rich in protein and fiber. It is gluten-free and is quite bitter. It has iron and other trace minerals. It is quite expensive and is made by grinding Quinoa grains into finer particles to get flour. It is used as an alternative for all-purpose flour in weight loss and diabetes.

Quinoa Flour

Some tips for using Quinoa flour while baking is listed below:

  • Store the flour in an airtight container in the freezer. It can last about 5-6 months
  • Toast it lightly in the oven or a frying pan to remove the bitterness from the flour
  • Add xantham gum or cornstarch or mix it with other flours to have a good binding tendency.

 

6. Buckwheat Flour

→  Don’t get misinterpreted with its name, buckwheat is not a member of wheat and is naturally gluten free…

Buckwheat flour is a soft, powdery texture made from ground Buckwheat seeds which are highly rich in complex carbohydrates, protein, and calcium. It is denser than all-purpose flour but has natural binding tendencies and a nut-like flavor. Buckwheat flour is ideal for cookies and pancakes and recipes that do not require the mixture to rise. While baking a cake, you need to add a rising agent to make the flour rise.

Buckwheat Flour Substitute min

Some baking tips for using Buckwheat flour are:

  • Buckwheat flour should always be combined with other gluten-free flours to get the proper consistency.
  • Swap a small amount of wheat flour with Buckwheat flour to make cakes or bakery items that require rising.
  • I always prefer Buckwheat flour for cookies and pancakes.

 

7. Rye Flour

→ Rye flour isn’t completely gluten-free but has less amount of gluten as compared to Wheat Flour.

It offers complex flavors to baked items and has various baking-friendly attributes. It enhances the flavors of other ingredients that are combined with it. Bakery items made with Rye stay fresh for a longer time. However, if you want completely Gluten-free flour then this one is not for you…

Rye Flour for Baking min

Some quick baking tips using the right flour are listed below:

  • Use finely milled, relatively light in color, medium Rye flour as it fits best as a substitute to all-purpose flour.
  • I prefer combining Rye flour with other substitute flours available in the market to get a fine and soft texture.

 

8. Spelt Flour

→ It isn’t a 100% gluten-free alternative for baking but has a very delicate amount of gluten that breaks down when exposed to heat.

Spelt flour is a nutritious flour that has a rich content of dietary fibers and protein. It has a signature nutty, sweet flavor that makes it suitable for baking purposes. It is dehulled from its tough husks that protect the grains from external destroying agents like pests, etc.

Spelt Flour min

Some quick baking tips using spelt flour are listed below:

  • It has a nutty and sweet flavor and can be used in baking any bakery item.
  • Add spelt flour with other substitutes to get a desired fluffy structure.
  • Spelt flour can lead to a crumbly texture while kneading or mixing it with a liquid agent.

 

9. Oat Flour

→ Oat flour is Gluten-free, however, it depends on the manufacturer what type of Oat it has used for the flour, thus read the description label carefully before buying…

Oat flour behaves exactly like wheat flour. It lends soft and fluffy textures to baked items. People allergic to gluten can use it as a substitute for all-purpose flour. It lightens the texture of muffins, cakes, and bread loaves.

Oat Flour min

Some quick baking tips using Oat flour are listed below:

  • Add Oat flour to whole-wheat flour to make whole-wheat bread less sticky.
  • Use additional rising agents to make the cake more fluffy.

 

10. Millet Flour

→ Millet flour is tender and mild. It is gluten-free, and when combined with other gluten-free flours, it creates a versatile all-purpose blend.

Millet has been a food staple for over a million years. It has a mild buttery, nutty, and a bit grassy flavor. Millet flour is slightly clumpy when added to a liquid agent. It is highly rich in protein, fiber, minerals, and iron. It can be stored at room temperature for over a year.

Millet Flour min

Some quick baking tips using Millet flour are listed below:

  • It can be used in making bread and muffins by adding them in a considerable amount.
  • avoid adding more than 15-20% in bread recipes as it’ll decrease the volume and will result in coarse, mealy texture

 

11. Teff Flour

→ 100 % Gluten Free alternative to Wheat for Baking…

As a whole grain, Teff has a gritty texture. It can be used as an alternative to cornmeal. Teff and Buckwheat flour work well together and can be used for baking cakes, cookies, and muffins. It is highly rich in fibers, calcium, and iron.

Teff Flour gluten free baking alternative for Wheat min

Some quick baking tips using Teff flour are listed below:

  • After opening the package, make sure to refrigerate Teff flour in an airtight container to protect its natural oil from rancidity.
  • Reduce the substitute flour by 10-20% and substitute an equal weight of Teff.

 

12. Amaranth Flour

→ It is gluten-free and can be incorporated into regular gluten-free diets as well.

Amaranth flour is used in several multigrain baking mixes. It is highly rich in protein and contains a high amount of lysine too. It can be used as an ingredient in several bakery products is naturally rich in antioxidants that prevent it from free-radical damage.

Amaranth Flour Rajgiri alternative for baking

Some quick baking tips using Amaranth Flour are listed below:

  • Combine Amaranth flour with almond flour to get a nutty, earthy flavor in your baked items.
  • Add extra greasing agents while using Amaranth flour as it absorbs a lot of liquid and may make your recipe too dense.
  • Be sure to store the flour in an airtight container away from direct heat and sunlight.
  • You can use Amaranth flour as a 25% replacement for wheat flour.
  • Roast Amaranth seeds and adds them to your battery to get a unique texture along with a nutty flavor in your baked goods.

 

Final Verdict

The above-mentioned flour substitutes can be a perfect pick and must-have in your pantry list. Gluten-free flour can be used in healthy diets and also by people allergic to it. I always prefer adding a rising agent to the flour mixture. Happy Baking!!

 

Recipes with Whole Wheat Pasta

Guiding the way to thrive

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Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains

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By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel

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I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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