Quinoa bread tastes exactly like a bowl of quinoa. This recipe has only a small amount of baking soda as leavening, so it doesn't really rise. It has a soft, chewy texture on the inside and a satisfying, thin crust.
I haven't tried to do anything else with the bread, but I think it will make delicious soup croutons. I'm also going to try slicing & toasting it with some olive oil & rosemary. Sounds delicious!
I am anxious to visit the Flying Apron Bakery in Fremont to taste their breads & pastries. I know that I don't like the overly-sweet non-gluten/vegan-style baked goods that give me headaches from the concentrated sacharin flavors. It's just too much. I bought a jar of brown rice syrup, which has a mild sweetness on it's own but is easily drowned out when mixed into a dough. So far I like agave syrup best as it has a similar flavor to cane sugar. It's a difficult challenge to avoid using cane sugar in baking. So I'm just going to do it when it needs to be done. I really don't want to eat anything just for the sake of using my teeth that day. It had better taste good.
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