Attempt number 2 at a decent g-free yeast bread.
These loaves that I made yesterday turned out very pretty. The original recipe called for cooked brown rice to be added along with brown rice flour and tapioca flour. But I substituted cooked quinoa, since I had some leftover in my fridge already and I knew that it is kind of similar to brown rice.
Here are my bags of quinoa--two are white, and one it red quinoa:
This is a wonderful grain that can be used just like rice, except that it is very nutritious. It also cooks up just as fast and easy as rice. And it has a nice, mild flavor. So I was pretty sure it would substitute just fine in my bread recipe, and it did.
This bread sliced up so nice, I decided it was sturdy enough to make a little hamburger for lunch with my fresh baked g-free bread. So I cut up the veggies, and cooked some hamburger meat. My hamburger patties had to be kind of small to fit the bread. All in all, it was pretty good.
So then this morning I made toast with my new bread...and it was ok. But, I decided that the reason most people on gluten-free diets just don't eat bread is that even when it is ok...it still just does not have the flavor of wheat. I never knew that wheat had such a lovely flavor before. Bread just tastes flat without wheat and gluten!
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