Starch

gluten-free sourdough starter (about 1 1/4 cups) • buckwheat flour (about 1 1/2 cups; you can also use sorghum or teff flour) • brown rice flour (about 1 1/2 cups) • tapioca starch (about 1 2/3 cups) • psyllium husk powder (about 1/4 cup) • salt (about 2 teaspoons) • honey • water (400–500 ml)

egg yolks • sugar (about 125 grams) • sugar (about 40 grams, for caramelizing) • wheat starch (about 20 grams) • milk (about 800 ml) • cinnamon stick • Peel of 1 lemon • wafer cookies

Genoise sponge cake base • eggs • sugar (75 grams) • all-purpose flour (37 grams) • cornstarch (37 grams) • Catalan cream • egg yolks (save the whites to freeze for other desserts) • sugar • rice starch (50 grams; if you can't find it, use 1/4 cup cornstarch (40 grams), though it will be more like pastry cream) • cinnamon stick • Zest of 1 lemon (just the yellow part) • gelatin

whole milk (1 liter) • egg yolks • level tablespoons sugar • rice starch (50 grams) • cinnamon stick • Peel of 1 lemon • Sugar for sprinkling

egg yolks • milk (about 500 ml) • sugar (about 200 grams) • potato starch or cornstarch • cinnamon stick • lemon

whole milk • egg yolks • sugar, level or heaping depending on how sweet you like it • granulated rice starch (not cornstarch) • cinnamon stick • Peel of one lemon (only the yellow part, the white is bitter)