WonkyWonderful - Simply Delicious. Mostly Nutritious. Wo geht's zum Gemüseregal. The Herbwife’s Kitchen. Since so many people have trouble with gluten these days, I’ve been trying to learn about gluten-free baking. There are some good resources out there (Gluten Free Girl is great), but the recipes usually include things I don’t have in my kitchen, like xanthan gum and guar gum, and lots of obscure starches. Gluten-free bread is supposed to be impossible without these slimy, gummy additives: they create the structure that allows the bread to rise. Hmmm. I know something else that’s real slimy. Today I made gluten-free bread with ingredients I already had around the kitchen. Since it was my first try and I wasn’t really expecting it to work, I just made a small loaf and didn’t measure very well, but here’s the gist of what I did: Whip up a few (I think it was two or three) leftover egg whites with two small eggs.
Grind up about half a cup of flaxseeds in the blender. In the meantime, grind up about the same amount of millet in the blender. Let it rise in a warmish place for, say, 45 minutes. Pip & Ebby - Pip & Ebby. Sweet Pea's Kitchen | My Daily Adventures in the Kitchen. Wo geht's zum Gemüseregal.