Saturday, January 22, 2011
Bread, Sans Gluten
I made some gluten-free bread today. I used garbanzo bean flour, brown rice flour, buckwheat (not related to wheat) flour and cornstarch, among other various things (xanthan gum, for one). It turned out pretty well. Dense, not crumbly. I used banana instead of egg, so it was vegan. I have some work to do to make it perfect, but it's pretty good.
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Having had the privilege of sampling much of this bread, I will attest to its deliciousness. The banana added a great subtle flavor and the consistency was very dense, like cake. My belly is a fan. : )
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