Posted in bread, pizza, raw food on May 8, 2008 | No Comments »
Decent raw bread recipes are hard to come by. Breads heavy in flax have a very strong flavour and can be a touch bitter, other recipes require you to shove stuff through a juicer as well as dehydrating. I have been trying out more raw food cuisine recently, on a health kick, and have come [...]
Posted in bread, dough, pizza on October 1, 2007 | 21 Comments »
I have adjusted a couple of my recipes. Here’s some updates.
Pizza
I’ve made my pizza dough a little healthier.
Pizza dough ingredients:
half cup potato starch flour
half cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!)
half cup brown rice flour
half cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, [...]
Posted in bread on July 17, 2007 | 20 Comments »
Since winter arrived in the southern hemisphere, the yeast bread wasn’t rising as well as it’s been a bit chilly! So I went back to making yeast-free bread, and have had quite a lot of success! I often double the quantity of ingredients and make 2 loaves at once to save time… Here’s the recipe. [...]
Posted in Italian, bread, cakes, main meals on May 29, 2007 | 8 Comments »
This is the final version of this bread recipe. I will probably work on an improved version later on, but for now I’m done with tweaking and ending up with crazy, wacky loaves! So, here t’is. My gluten-free yeast-risen bread, v1.0.
Ingredients
1.5 cups potato starch flour*
1 cup brown rice flour (or white rice in a pinch)
1 [...]
Posted in bread, breakfast, cookies, pizza, sweet things, tofu on April 30, 2007 | 8 Comments »
Fear not, I’m still alive. I’ve just been going through some wisdom teeth hell… but I’ve still been eating and photographing! Here’s a few of the latest pics:
My first ever gluten-free pizza: a success!
Getting our slice on.
Scrambled tofu with spinach and mushroom on toast. Tastiest breakfast in the universe.
Chocolate sugar cookies, made with rice and [...]
Posted in bread, experiments on April 14, 2007 | No Comments »
If you forget to add the tapioca starch, the bread comes out looking pretty normal… but it gets pretty damn crumbly when you slice it up…
Oops!
Posted in bread on April 6, 2007 | No Comments »
After a couple of days, the bread quality did deteriorate. There was a bit of powderiness to the texture.
Am I being too fussy? Maybe!
It will never be fluffy wheat bread… which isn’t necessarily a bad thing… air-filled bread is a bit of a waste of space and taste!
Posted in bread on April 4, 2007 | 4 Comments »
This version of the yeast-free bread turned out well! It uses baking soda and baking powder to rise, so there is a danger that the bread will turn out cake-like. In this case, it wasn’t too cake-like at all! And I didn’t even use gum. The only obvious issue with this bread was a very [...]
Posted in Veganism, bread, health on March 27, 2007 | 2 Comments »
After that bread cooled and was refrigerated over night, it became a bit crumbly, leaning a bit more towards the yeast-free cakey texture. With the maize flour, it’s a drier bread than the potato flour bread, so I guess it’s to be expected… Maybe a corny bread needs more oil? Not sure! But too much [...]
Posted in bread on March 26, 2007 | 2 Comments »
This version of the yeast-risen bread turned out better than I expected - thanks, corn! The flavour is a bit more towards grits or cornbread, but the texture is better than bread made on potato flour (which seems to need xantham gum added to it, but I’m not real keen on using that - I’m [...]
Posted in bread, info on March 22, 2007 | 4 Comments »
In wheat flour, the gluten in a bread mix becomes stretchy, which is great for rising - it allows the yeast makes a fluffy texture. Without gluten, it is inevitable that the bread will be heavier, however that doesn’t mean it has to be rock hard.
I’m currently working on two bread recipes - one is [...]
