Trying out gluten free bread to be able to use for a bruschetta at a dinner party I’m having in a couple of weeks.
This bread turned out very interesting – I wish I was better with words, the texture was much like any loose battered bread, but the flavor was something different that I can’t really describe. Not off-putting, just different.
The batter as I said was loose and very glossy after beating it for 3+ minutes. at high speed with the K.A.
Unbelievable how it rose like a popover during baking and I was really worried looking at them.
Cutting it open the texture looked good and it did smell great!
After slicing and toasting the slices, they didn’t look quite so ‘different’ but the texture is so very tender, that I think I’ll just use the end slices for my bruschetta (toasted on one side) and they should hold up well.
Overall, I was surprised at how much we like the flavor and texture. I also have a recipe for a pizza crust and don’t you know I’m going to try this also.
We’ve not discussed Gluten free much here on the forum, but if anyone wants the recipe, I’d be glad to post it for you.
These little toasts are calling out for some cauliflower soup with maybe a little square of American cheese on top.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com