A mother-daughter conversation on food and cooking (mostly)

Tuesday, May 6, 2008

Gluten-Free Adventures

Here's a picture of Mock Rye Bread--actually I did put a little rye flour in there--it was flavorful but more like cake than bread. Fine for toast, bad for a sandwich. I found that my Bread Lover's Bread Machine Cookbook by Beth Hensperger had a whole chapter on gluten-free breads.

Tonight I made Quinoa Tabulli, quite a success. Dad provided parsley and green onions from the garden.

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