Testing a few new gluten-free bread recipes today. This is a sweet potato bread made with buckwheat and tapioca flour and no gums. Texture? Awesome! Flavor? …Definitely needs something.
The bread transformed into something delicious after I toasted it with grass-fed ghee and seasoned it with salt, pepper, garlic powder, and red chili pepper flakes, in my cookware of choice, cast iron. Swipe left to see this magnificent toast.
So far, the oat bread I made twice has proven the clear champion 🏆in flavor and texture.
Later this week, I will attempt a gluten-free recipe for Estonian Black Bread that I have put together.
This bread experimenting 🍞🥖is stirring my mind about future classes to offer through Rethink Nourishment.
I am currently offering “A Holiday Cooking Affair: Boutique Cooking Class in Austin.” Click on link in profile to view.
What class should I offer next? What sounds the most interesting? (1) Gluten-Free Breads
(2) Charcuterie 101
Answer in the comments below. “Gluten-Free Breads” focuses on baking gluten-free bread recipes from scratch without added gums or fillers. “Charcuterie 101” focuses on creating a beautiful spread of ingredients and recipes using nitrate-, hormone-, and antibiotic-free meats, and other real ingredients to make an appetizer platter.
Spoiler Alert: All of my classes are gluten-free and feature organic and local ingredients.