|
|
||||
|
So what do when you’re testing bread recipes, and you find yourself with a surfeit of bread? Why make bread pudding! Bread pudding is one of those easy things to whip up, and if you are familiar with Michael Ruhlman‘s book Ratios, once you understand that bread pudding is basically custard with lots of stuff in it, [...] I’ve been on a quest for a tasty gluten-free cinnamon bun for a while now, and come across recipes that achieve cinnamon bun flavour, but use a dough that is so wet that you have to bake them in muffin pans. When you are hankering for a cinnamon bun, you really want those layers of dough, [...] The other day, I picked up some freshly ground red-fife flour from Cliff Leir at Fol Epi bakery. I’ve been using the Red Fife flour from SaltSpring Mills and been quite happy with it, BUT I found out that Cliff is using grain from the same organic farmer in Saskatchewan AND, its milled fresh the same [...] Just like the 22-Minutes version of Babe Bennett (having some time this afternoon) I decided to goof around a bit … with teff! I was interested in coming up with an alternative bread formulation that was rice-based, but still had plenty of spring to it. My usual formulations start with a base of garfava flour, millet, tapioca [...] I have been on the quest for a tasty gluten-free, bread that delivered substantial crust and an airy, moist interior, similar to the artisan breads made with wheat flour that crackle when you pull them out of the oven. I know — its gluten-free, so we shouldn’t expect exactly the same results, but after a bunch of [...]  |
 |
|||
|
Copyright © 2010 Real Food Made Easy - All Rights Reserved |
||||
