So last night I made bread. This time I tried making it out of 1 cup coconut flour, 3/4 cup flaxseed meal, and 1/4 cup psyllium husk powder. Its the first time Ive tried combining coconut flour with flaxseed, and I think its the most satisfactory bread Ive made, both in terms of taste and texture. Next time Ill use a little less of the psyllium; that amount does give the bread a more rubbery texture than ideal. And two tbs should be ample to make the stuff cohere. This afternoon out walking with Emma I was seized by the impulse to go hunt up a low-rent store-front Mexican restaurant - the kind Im not even sure you can find anymore, since all the ones like that I remember seeing lately serve south-of-the-border Mexican food rather than New Mexican. But that used to be the most reliable way to find down-home style NM cooking. Anyway, I did not in fact go looking. But that desire led me to realize that the recipe I used for this current batch of bread might well make a damn fine recipe for low-starch chile relleno batter. So I need to look into that someday.
Posted on: Tue, 04 Mar 2014 05:11:31 +0000
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